UC-NRLF 


D15 


FIFTH    EDITION 


H 


SECRETS    OF 

MEAT   CURING 

AN  D 

SAUSAGE   MAKING 

HOW    TO   CURE 

HAMS,  SHOULDERS,  BACON 
CORNED  BEEF,  ETC 

AND 

HOW  TO  MAKE  ALL 
KINDS  OF 

SAUSAGE,    ETC. 

TO  COMPLY  WITH  THE 

PURE   FOOD   LAWS 


PUBLISHED    BY 

B.  [HELLER    &    CO. 

MANUFACTURING  CHEMISTS 

CHICAGO.  U.S.  A. 

December,  1922 


INDEX 


Age  for  Killing 173 

Ant-Bane 295 

Aseptifume 259 

Atomizer  for  Insecticides  and  Liquid  Disinfectants . .  299 
Auto-Glo 290 

B 

Bacon,  Advice  on  Curing 217 

Bacon,  Breakfast,  How  to  Pump 63 

Bacon,  Failure  in  Curing,  Cause  of 234 

Bacon,  Heavy  Bellies,  How  to  Cure 62 

Bacon,  How  to  Keep  for  Six  Months 212 

Bacon,  How  to  Keep  for  a  Year 90 

Bacon,  How  to  Wash  Before  Smoking 90 

Bacon,  Light  Bellies,  How  to  Cure 62 

Bacon,  Molding,  How  to  Prevent .  . 239 

Bacon,  Sugar  Cured  Breakfast 62 

Barometer,  Paper,  How  to  Make 193 

Barrel  Packing 112 

Barrel  Pork,  Description  of 95 

Barrel  Pork,  How  to  Cure 96 

Barrel  Pork,  Need  Not  Be  Overhauled 97 

Barrel  Pork,  Temperature  for  Curing 96 

Bedbug  Killer 293 

Beef  Cheeks,  Direction  for  Dry  Salting  . 120 

Beef  Cheeks,  How  to  Cure  for  Bologna  and  Frank- 

furts .119 

Beef  Cheeks,  How  to  Cure  for  Canning 101 

Beef  Hams,  How  to  Cure 69 

Beef  Hearts,  How  to  Cure  for  Bologna 121 

Beef  Livers,  How  to  Cure 104 

Beef  Tongue,  Garlic  Flavored 100 

Beef  Tongue,  How  to  Cure 99 

Beef  Trimmings,  How  to  Cure Ill 

Begin  Curing  Meat  in  the  Pen 32 

Belly  Pork,  Description 95 

Berliner  Style  Ham,  How  to  Make 109 


CHICAGO,  TJ.  3.  A. 


Berliner  Style  Ham  Meat,  How  to  Cure. 108 

Blood  Sausage 137 

Blood  Sausage,  Directions  for  Making 138 

Bockwurst,  How  to  Make 147 

Boiling  Bologna,  Large 116 

Boiling  Bologna,  Round 116 

Boiling  Ham 74 

Boiling,  the  Brine 82 

Bologna,  Coating  to  Prevent  Mold - 219 

Bologna,  Drawing  Water  and  Being  Dry 202 

Bologna,  How  to  Make  from  Fresh  Beef. 113 

Boiling  Thermometers 274 

Bologna  Fat,  How  to  Salt 116 

Bologna,  Freeze-Em  Pickle  Used  for 248 

Bologna,  How  to  Make  Red  Without  Color 244 

Bologna,  How  to  Boil 116 

Bologna  Meat,  How  to  Cure 110 

Bologna  Sausage,  Formula 114 

Bologna,  Taking  Water  in  Cooking 216 

Bologna,  Why  It  Shrivels 216 

Bologna,  Why  It  Draws  Water 198 

Bologna,  Without  Artificial  Coloring 244 

Boneless  Ham 107 

Boneless  Rolled  Butt  Sausage 107 

Boneless  Rolled  Shoulder,  How  to  Cure 69 

Boston  Shoulders 66 

Brains,  How  to  Keep  from  Spoiling 148 

Branding  Hams 222 

Brine,  Absorbs  Foreign  Odors 91 

Brine,  Boiling 228 

Brine,  How  to  Boil 82 

Brine,  How  Long  Should  Be  Used 91 

Brine,  Ropy  or  Stringy,  Cause  of 81 

Brine,  Temperature  It  Should  Be 47 

Brine  Testing  Hydrometers 291 

Brine  Troubles,  How  to  Overcome 210 

Brine,  When  to  Use  Twice 74 

Brass  Polish 285,  286  and  287 

Braunschweiger  Liver  Sausage,  How  to  Make 135 

Bull  Meat,  Why  It  Is  Best  for  Sausage 193 

Bull-Meat-Brand-Flour,  Description  of 260,  261 

Bull-Meat-Brand-Flour,  Imitation 203 

Bull-Meat-Brand-Flour,  Imitation 236 

Bursting  of  Casings,  How  to  Prevent 125 

Butcher  Business,  How  to  Start 222 

Butt  Pork,  Description  of 96 

3 


Sc  I 


Butt  Sausage ^  .  .  .  107 

Butts,  How  to  Cure  in  Closed-up  Tierces 106 

Butts,  How  to  Cure  in  Open  Tierces 105 

Butts,  How  to  Overhaul  in  Open  Packages 106 

Butts,  Quantity  of  Brine  Necessary  for  Curing 105 

Butts,  Shoulders,  How  to  Cure 104 

Butts,  Square  Cut,  How  to  Cure 56 

C 

California  Hams,  How  to  Cure 56 

Calves*  Stomachs  or  Rennets,  How  to  Handle 80 

Casings,  Bursting,  How  to  Prevent 125 

Casing  Color 269,  270,  273 

Casings,  for  Holstein  Style  Sausage,  How  to  Color .  . .  143 

Casings,  for  Polish  Style  Sausage,  How  to  Color 146 

Casings,  for  Swedish  Style  Metwurst,  How  to  Color . .  144 

Casings,  Frankfurts,  How  to  Color 119 

Casings,  How  to  Clean 187 

^Casings,   How  to   Color  in  Government  Inspected 

Packing  House 117 

Casings,  How  to  Prepare  Before  Stuffing 124 

Casings,  How  to  Remove  Fat 226 

Casings,  Shrinking,  How  to  Prevent 125 

Cattle  and  Sheep  Dip 298 

Celery  Zest 266 

Cervelat  Sausage,  How  to  Make 140 

Cheeks,  Beef,  How  to  Cure  for  Canning 101 

Cheese,  Head,  How  to  Make 131 

Chemists,  Consulting 25 

Chile  Powder 264 

Chill  Room  Temperature 43 

Chilling  Meats  to  Be  Cured 72 

Chipped  Beef,  How  to  Make 69 

Chow  Chow 156 

Cleaning  Lard  Tierces 87 

Cleansing  Curing  Packages 82 

Clear  Back  Pork,  Description 95 

Clear  Bean  Pork,  Description 95 

Clear  Brisket  Pork,  Description 95 

Cold  Storine,  Legal  to  Use 243 

ColdTStorine 255 

Coloring  Frankfurt  Sausage  Casings 119 

Coloring  Sausage  Casings 117 

Coloring  Sausage  Meat  Artificially  Is  Illegal 231 

Compound  Lard 167 

4 


Compounding  Lard  with  Cottonseed  Oil 168 

Condimentine,  "A" 251 

Condimentine,  "B" 252 

Condition  of  Meat  Before  Curing 47 

Cooked  Corned  Beef,  How  to  Make 65 

Cooking  Thermometers 275 

Cooler,  How  to  Build , 215 

Cooler,  Temperature  for  Dry  Salting 94 

Coolers,  Why  They  Sweat 242 

Copper  Polish 286  and  288 

Corned  Beef  Brine,  How  to  Make 65 

Corned  Beef,  Cooked,  How  to  Make 68 

Corned  Beef,  Garlic  Flavored 67 

Corned  Beef,  How  to  Know  When  Fully  Cured 66 

Corned  Beef,  How  to  Pump 67 

Corned  Beef,  Importance  of  Making 64 

Corned  Beef,  Rolled  and  Spiced 71 

Corned  Beef,  Seasoning  of 66 

Corned  Beef,  Tough  and  Salty 211 

Cotton  Seed  Oil  Lard  Compound 168 

Cured  Meat,  Keeping  During  Summer 238 

Curing  Dried  Salt  Meat 93 

Curing  Hams 50 

Curing  Meat,  Cause  of  Failure 241 

Curing  Meat  from  Farmer-Killed  Hogs 240 

Curing  Meat,  General  Hints  on  Curing 72 

Curing  Meats,  Quickest  Way 209 

Curing  Packages,  How  to  Cleanse 82 

Curing  Pork  the  Year  Around 33 

Curing  Shoulders > 56 

Curing  Vats,  Difference  in  Size 53 

Curing  with  the  Freeze-Em  Pickle  Process 48 

Cutting  the  Hind  Shank  Bone 39 

Cutting  Meat,  Experience  Necessary 224 

D 

Deodorine 258 

Difference  Between  Bull  -  Meat  -  Brand  -  Flour  and 

Potato  Flour 201 

Dill  Pickles 157 

Disinfectant 280 

Drain  Pipes,  How  to  Open  Stopped-up 285 

Dressing  Hogs  on  the  Farm 183 

Dressing  Mutton 181 

Dressing  Poultry 158 

5 


Dried  Beef  Ends,  How  to  Utilize 213 

Dried  Beef,  Fancy,  How  to  Make 69 

Dried  Beef,  How  to  Keep  for  a  Year 90 

Dried  Beef,  Why  It  Does  Not  Thoroughly  Dry 192 

Dried  Salt  Meat,  Wash  Before  Smoking 90 

Drippings  from  Refrigerator  Pipes 97 

Dry  Salt  Meats f ...   92 

Dry  Salt  Curing,  Without  an  Ice  Machine 94 

Dry  Salt  Side  Meats,  How  to  Cure 93 

Dry  Salt  Sides,  How  Long  to  Cure 94 

E 

Eggs,  How  to  Preserve 229 

Enamel  Cleaner 290 

Extra  Long  Clears,  Description 92 

Extra  Short  Clears,  Description 92 

Extra  Short  Ribs,  Description 92 

F 

Facing  Hams  in  a  Packing  House 40 

Family  Pork,  Lean,  Description 95 

Farmer-Killed  Hogs,  How  to  Cure 240 

Fat,  How  to  Salt  for  Bologna 116 

Fat  Trimmings,  Utilizing 247 

Feet,  Pigs',  Fresh 148 

Fertilizer,  How  to  Make  from  Beef  Blood 200 

Fish  Color;  Pure  Food 274 

Flavors,  Prepared  Sausage 262  and  263 

Flour,  Bull-Meat-Brand,  Description 260  and  261 

Fly  Chaser,  Price  List 298 

Fly  Paper,  Sticky,  How  to  Make 159 

Food  Laws,  Complying  with  in  Curing  Meat 237 

Frankfurt  Casings,  How  to  Color U9 

Frankfurt  Casings,  Momentary  Dipping  of 117 

Frankfurts,  How  to  Make  Red  Without  Color 244 

Frankfurts,  How  to  Make  from  Fresh  Beef 113 

Frankfurts,  How  to  Make  without  Artificial  Color  ....  110 
Frankfurts,  How  to  Make  to  Comply  with  Pure  Food 

Laws 110 

Frankfurt  Sausage,  How  to  Make 118 

Frankfurt  Sausage  Meat,  How  to  Cure 110 

Freeze-Em 256  and  257 

Freeze-Em  Pickle,  Process 48,  49 

Freeze-Em  Pickle  for  Blood  Sausage 137 

Freeze-Em  Pickle  for  Curing  Bacon 62 

6 


Barrel  Pork 96 

Beef , 65 

Beef  Trimmings Ill 

Beef  Hams  and  Shoulders '-.  69 

Bologna  and  Frankfurts  from  Fresh  Beef,  How  to 

Make 113 

Cheeks 101 

Dry  Salt  Meat 93,  120 

Hams 60 

Livers 103 

Meat  Without  Ice  Machine 94 

Pigs' Feet 149 

Shoulders 66 

Tongues 99 

Freeze-Em  Pickle  for  Curing  Meat  for  Bockwurst 147 

Bologna  Sausage 110,  119 

Boneless  Hams 107 

Boneless  Shoulders 159 

German  Style  Ham  Sausage 123 

Hamburger 127 

Head  Cheese 131 

Holstein  Style  Sausage - 142 

Liver  Sausage 134 

Metwurst 144 

Polish  Style  Sausage 145 

Rolled  Spiced  Beef 71 

Freeze-Em  Pickle,  Description  of 49,  248 

Different  from  Freeze-Em .  .209 

Directions  for  Using 48,  56,  62,  65,  69 

Directions  for  Pumping 76 

Guaranty. 250 

Imitation 225 

*    Keeps  Meat  Red 244 

Legal  Everywhere 196 

Legal  to  Use 206 

Fresh  Pigs'  Feet,  How  to  Keep  from  Spoiling 148 

Fresh  Tripe,  How  to  Keep  from  Spoiling 148 

Fuller's  Earth,  How  Used  to  Refine  Lard 169 

Furniture  Polish 292 

G 

Garlic-Flavored  Corned  Beef 67 

Garlic  in  Powdered  Form 267  and  268 

General  Hints  for  Curing  Meats 72 

German  Style  Ham  Sausage,  How  to  Make  .........  123 

7 


BUI 


Sc  I 


Golden  Gloss  Shine 288 

Guaranty  on  Casing  Mixture 271 

Guaranty  on  Freeze-Em  Pickle 250 

Gutting  Hogs  in  a  Packing  House 39 

Gutting  Hogs  on  the  Farm 186 

Gutting  Mutton 182 

H 

Hamburger  Sausage,  How  to  Make 127 

Hamburger  Seasoning 262  and  263 

Hamburger  Steak,  How  to  Season 126 

Ham  Facing  in  a  Packing  House 40 

Ham-Roll-Ine 254 

Ham  Sausage,  German  Style,  How  to  Make 123 

Hams  and  Superior  Hams 84 

Hams,  Advice  on  Curing 217 

Hams,  Boneless  (Sausage) 107 

Hams,  California,  How  to  Cure 56 

Hams,  Curing  in  Molasses  and  Syrup  Barrels 52 

Hams,  How  Packers  Brand 222 

Hams,  How  to  Boil 74 

Hams,  How  to  Cure 50 

Hams,  How  to  Cure  in  Closed-Up  Tierces 54 

Hams,  How  to  Cure  in  Open  Barrels 51 

Hams,  How  to  Keep  for  a  Year 90 

Hams,  How  to  Overhaul  in  Open  Packages 63 

Hams,  How  to  Pump 76 

Hams,  How  to  Wash  Before  Smoking 90 

Hams,  Keeping  for  Six  Months 212 

Hams,  Molding,  How  to  Prevent 239 

Hams,  Picnic,  How  to  Cure 56 

Hams,  Quantity  of  Brine  to  Use  for  100  Ibs 62 

Hams,  Shape  of  Vats  for  Curing 53 

Hams,  Sour,  Some  Causes  Why  They  Sour 83 

Hams,  Souring,  How  to  Prevent 196 

Hams,  Souring  in  the  Hock,  How  to  Prevent 213 

Hams,  Souring  in  the  Smoke  House 225 

Hams,  Use  of  Molasses  and  Syrup  Barrels  in  Curing . .  52 

Head  Cheese,  How  to  Make 131 

Head  Cheese,  How  to  Make  Solid 239 

Head  Cheese  Meat,  How  to  Cure 131 

Hearts,  How  to  Cure  for  Sausage 121 

Hides,  Green,  How  to  Trim 190 

Hides,  How  Long  to  Cure 190 

Hides,  How  to  Handle 187 

8 


Hides,  How  to  Stack  When  Salting ' 189 

Hides,  Proper  Storage  for  Same 188 

Hides,  Quantity  of  Salt  to  Use  for  Salting 189 

Hides,  Salt  to  Use  for  Salting 188 

Hog  Chill  Room  Ventilation 42 

Hog  Gutting  in  a  Packing  House 39 

Hog  Hoisting  Machines 34 

Hog  Livers,  How  to  Cure 103 

Hog  Scald 278 

Hog  Scalding  in  a  Packing  House 36 

Hog  Scrapping  in  a  Packing  House 38 

Hog  Splitting  in  a  Packing  House 41 

Hog  Sticking 34 

Hog  Tongues,  How  to  Cure 101 

Hogs,  How  to  Dress  on  the  Farm 183 

Hogs,  How  to  Gut  on  the  Farm 186 

Hogs,  How  to  Kill  on  the  Farm 183 

Hoisting  Hogs  in  a  Large  Packing  House 33 

Holstein  Style  Sausage,  Directions  for  Making 142 

Holstein  Style  Sausage,  How  to  Color  Casings 143 

Horns,  How  to  Polish 192 

Horse  Radish • 154 

Hydrometers 276 

I 

Ice  vs.  Ice  Machines  in  Small  Plants 200 

Ice  Water 74 

Indelible  Marking  Ink 301 

Indelible  Ink  Eradicator 301 

Ink  for  Office  Use  and  Fountain  Pen 300 

Italian  Style  Salami  Sausage,  How  to  Make 141 

J 
Jell- Jell 266 


Keeping  Sausage  in  Warm  Weather 148 

Killing  and  Dressing  Cattle 175 

Killing  Hogs  on  the  Farm 183 

Killing  Mutton 181 

Killing  on  the  Farm 173 

Knives,  How  to  Sharpen  for  Meat  Grinding  Machines .  240 


Konservirungs-Salt,  White  and  Red  Berliner  Brand, 

Price  List 253 

Konservirungs-Salt,  Legality  of 242 

Kraut,  Sauer,  How  to  Make 155 

L 

Lard  and  Tallow  Purifier 277 

Lard,  Compound 167 

Lard,  Handling  in  a  Settling  Tank  and  Agitator 165 

Lard,  How  It  Is  Refined  in  Packing  Houses 169 

Lard,  How  to  Purify 166 

Lard,  How  to  Refine  with  Fuller's  Earth 169 

Lard,  How  to  Render 160 

Lard,  How  to  Settle  in  a  Settling  Tank. 162 

Lard,  Not  Purified 163 

Lard,  Purifier 277 

Lard,  Purifying  with  Only  a  Common  Kettle 163 

Lard,  Rendering  in  a  Jacket  Kettle 161 

Lard,  Rendering  in  a  Steam  Jacket  Kettle 207 

Lard,  Separating  from  Water 230 

Lard,  Strong,  from  Boars 238 

Lard,  Tierces,  How  to  Cleanse 87 

Lard,  Why  It  Foams  When  Using  Purifier 202 

Lard,  Why  Oil  Separates  from  It 218 

Larding  Needles,  How  Used 241 

Leaf  Lard  Pulling  in  a  Packing  House 40 

Lean  Backs,  Description 92 

Lean  End  Pork,  Description 95 

Liver  Sausage 134 

Liver  Sausage,  Braunsweiger 135 

Liver  Sausage,  Directions  for  Making 134 

Liver  Sausage,  How  to  Smoke 136 

Liver  Sausage  Meat,  How  to  Cure 134 

Livers,  How  to  Cure 103 

Livers,  How  to  Cure 104 

Loin  Back,  Description 92 

Loin  Pork,  Description 95 

Long  Clears,  Description 92 

Lunch  Ham  Meat,  How  to  Cure 108 

M 

Marble  Cleaner 289 

Meat,  Condition  Before  Curing : .  .   47 

Meat,  Curing  Failure,  Cause  of 241 

10 


Meat,  Curing,  Quickest  Way 209 

Meat,  Cutting,  Experience  Necessary 224 

Meat,  Fresh,  Molding  in  the  Cooler 233 

Meat  Grinder  Knives,  How  to  Sharpen 240 

Meat,  How  to  Chill  for  Curing 72 

Meat,  How  to  Cure  from  Farm-Killed  Hogs 240 

Meat,  Rusty,  Cause  of 227 

Mess  Pork,  Description  of 95 

Mess  Pork,  Short  Cut,  Description  of 95 

Metal  Polish,  Description 286,  287  and  288 

Mice  Killer 297 

Mince  Meat 152 

Mold,  How  to  Prevent  on  Sausage,  Hams  and  Bacons. 239 

Moth  Powder 295 

Mutton,  How  to  Dress 181 

Mutton,  How  to  Gut 182 

Mutton,  How  to  Kill 181 

N 

Neat's"  Foot  Oil 172 

New  England  Style  Ham,  How  to  Make  Solid 239 

New  England  Style  Pressed  Ham,  How  to  Make 109 

New  England  Style  Pressed  Ham  Meat,  How  to 

Cure 108 

New  York  Shoulder,  Description 56 

O 

Oil,  Neat's  Foot ; ...  172 

Overhauling  Barreled  Pork 97 

Overhauling  Hams  and  Shoulders  When  Curing 73 

Overhauling  Meats 73 

Ozo  Sky-Light  Cleaner .283 

Ozo  Toilet  Cleaner 284 

Ozo  Washing  Powder 282 

Ozo  Waste  Pipe  Opener 285 

P 

Packing  in  Barrels  or  Tierces 112 

Packer  Who  Was  Deceived 207 

Peppered  Beef,  How  to  Make 

Piccalilli *«> 

Pickle  Tester,  Description 276 

11 


Pickle-Soaked  Meats,  How  to  Smoke 86 

Pickled  Meats,  How  to  Keep  for  a  Year 90 

Pickled  Pigs'  Feet 149 

Pickled  Pigs'  Feet,  How  to  Store 150 

Pickled  Pigs'  Tongues 154 

Pickled  Spare  Ribs,  How  to  Cure 98 

Pickled  Tripe 150 

Pickles,  Dill,  How  to  Make 157 

Picnic  Ham,  Description 56 

Picnic  Ham,  Directions  for  Curing 56 

Pig  Pork,  Description 95 

Pigs'  Feet,  Fresh,  How  to  Keep  from  Spoiling 148 

Pigs'  Feet,  How  to  Pickle 149 

Pigs'  Feet,  Pickled,  How  to  Store 150 

Pigs'  Tongues,  How  to  Pickle 154 

Plate  Glass  Cleaner 272 

Polish,  Automobile 291 

Polish,  Enamel 290 

Polish,  Furniture 292 

Polish,  Metal 287,  288  and  289 

Polish  Style  Sausage,  How  to  Make 145 

Polish  Style  Sausage  Casings,  How  to  Color 146 

Polish,  Silver 287  and  289 

Polishing  Horns 192 

Pork,  Barreled,  How  to  Cure 96 

Pork,  Bean,  Description 95 

Pork,  Belly,  Description 95 

Pork,  Butts,  Description '. 95 

Pork  Cheeks,  Directions  for  Dry  Salting : .  120 

Pork,  Clear  Back,  Description 95 

Pork,  Clear  Brisket,  Description 95 

Pork,  Curing  the  Year  Around 33 

Pork,  Extra  Short  Clears,  Description 95 

Pork,  Hearts,  How  to  Cure  for  Bologna 121 

Pork,  How  to  Treat  When  Too  Salty 236 

Pork,  in  Barrels,  Temperature  for  Curing 96 

Pork,  Lean  Ends,  Description 95 

Pork,  Lean  Family,  Description 95 

Pork,  Loins,  Description 95 

Pork,  Mess,  Description 95 

Pork,  Pig,  Description 95 

Pork,  Rib  Brisket,  Description 95 

Pork  Sausage 129 

Pork  Sausage,  Great  Importance  of  Using  a  Good 

Binder 129 

?ork  Sausage,  Smoked , 130 

12 


.  T_r.  s. 


Pork  Sausage,  Preventing  from  Souring  in  Warm 

Weather 206 

Pork  Sausage  Seasoning 262  and  263 

Pork,  Short  Cut,  Mess,  Description 95 

Pork  Trimmings,  How  to  Cure Ill 

Poultry,  How  to  Dress 158 

Preparing  Stock  for  Slaughter 174 

Pressed  Corned  Beef , 68 

Pressed  Ham ". 108 

Pressing  Lard » 161 

Pulling  Leaf  Lard  in  a  Packing  House 40 

Pumping  Breakfast  Bacon 63 

Pumping  Corned  Beef 67 

Pumping  Hams 76 

Pumping  Meats,  Directions 76 

Pumping  Meats,  Hams,  Bacon,  etc 75 

Pumping  Pickle,  How  to  Make 76 

Pumping  Shoulders 77 

Pure  Food  Colors 273  and  274 

Pure  Food  Laws 30 

Pure  Food  Laws,  Complying  with  in  Curing  Meat .  . .  .237 

Purifying  Lard  in  a  Common  Rendering  Kettle 163 

Purifying  Tallow 221 

R 

Rat  Killer,  Description 297 

Red   Color  in  Bologna,   How  to  Produce  Without 

Artificial  Color 244 

Refining  Lard  with  Fuller's  Earth 169 

Refrigerator  Pipe  Drippings 97 

Rendering  Lard 160 

Rendering  Lard  and  Handling  in  an  Agitator 164 

Rendering  Lard  and  Settling  It 162 

Rendering  Lard,  Using  a  Settling  Tank  and  Agitator.  .165 

Rendering  Lard  Without  a  Settling  Tank 164 

Rennets,  How  to  Handle 80 

Rib  Brisket  Pork,  Description 95 

Roach  Powder,  Description .293 

Rolled  Boneless  Butt  Sausage 107 

Rolled  Boneless  Shoulder,  How  to  Cure 59 

Rolled  Spiced  Corned  Beef 71 

Ropy  Brine 228 

Ropy  Brine,  What  Causes  It 81 

Ropy  Brine,  When  Using  Old  Barrels 199 

Royal  Metal  Polish,  Price  List .278 

Rusty  Meat,  Cause  of 227 

13 


Sc 


Salami  Sausage,  How  to  Make 14l 

Salometers,  Description 276 

Salt  for  Making  Brine 228 

Salt  Pork,  How  to  Treat 236 

Salting  Fat  for  Bologna 116 

Sanitary  Fluid  . ,. 280 

Sauer  Kraut 155 

Sausage,  Blood 137 

Sausage,  Blood,  Directions  for  Making 138 

Sausage,  Bockwurst,  How  to  Make 147 

Sausage,  Bologna  Formula 114 

Sausage,  Braunsweiger,  Liver,  How  to  Make 135 

Sausage,  Butts 107 

Sausage  Casings,  Bursting,  How  to  Prevent 125 

Sausage  Casing  Color  in  Government  Inspected  Pack- 
ing Houses 117 

Sausage  Casing  Colors 269,  270  and  273 

Sausage  Casings,  Shrinking,  How  to  Prevent 125 

Sausage,  Cervalet,  How  to  Make 140 

Sausage  Factory  Plan 221 

Sausage  Flavors 262  and  263 

Sausage,  Frankfurts,  How  to  Make 118 

Sausage,  German  Style,  Ham,  How  to  Make 123 

Sausage,  Hamburger,  Description 127 

Sausage,  Hamburger,  How  to  Make 127 

Sausage,  Head  Cheese,  How  to  Make 131 

Sausage,  Holstein  Style,  Directions  for  Making 142 

Sausage,  How  to  Keep  in  Warm  Weather 148 

Sausage,  Liver,  How  to  Make 134 

Sausage,  Meat  Coloring  Artificially  Is  Illegal 231 

Sausage,  Molding,  How  to  Prevent 239 

Sausage,  Polish  Style,  How  to  Make 145 

Sausage,  Pork,  How  to  Make 129 

Sausage,  Salami,  How  to  Make 141 

Sausage,  Seasoning 262  and  263 

Sausage,  Shrinking,  How  to  Prevent 125 

Sausage,  Summer,  How  to  Make 140 

Sausage,  Swedish  Style,  How  to  Make 143 

Sausage,  Tongue,  Blood 137 

Savory  Jell-Jell 265 

Scalding  Hogs  in  a  Packing  House 36 

Scalding  Preparation 278 

Scraping  Hogs  in  a  Modern  Packing  House 38 

Seasoning  for  Sausage .  208 

14 


Seasoning  Hamburger  Steak 126 

Sewers,  How  to  Open  When  Stopped  Up 286 

Sharpening  Knives  and  Plates  of  Meat  Grinders 240 

Sheep  and  Cattle  Dip 298 

Short  Clear  Backs,  Description 92 

Short  Clears,  Description 92 

Short  Fat  Backs,  Description 92 

Short  Ribs,  Description 92 

Short  Ribs  (hard),  Description 92 

Shoulder  Butts,  How  to  Cure ; 104 

Shoulder  Clots,  How  to  Cure 69 

Shoulder,  Boneless,  How  to  Cure 69 

Shoulders,  Butts,  Description 66 

Shoulders,  Directions  for  Curing 66 

Shoulders,  How  to  Keep  for  a  Year 90 

Shoulders,  How  to  Wash  Before  Smoking 90 

Shoulders,  New  York,  Description 66 

Shrinking  of  Sausage,  How  to  Prevent 125 

Silver  Polish,  Description 286  and  287 

Silver  Shine , . . . 287 

Skinning  Cattle 176 

Skins,  Directions  for  Tanning 191 

Skylight  Cleaner .283 

Small  Details  to  be  Given  Close  Attention 47 

Smoke  Color  for  Fish 273 

Smoke  House,  How  to  Construct 204 

Smoke  House,  Temporary,  How  to  Build 89 

Smoked  Pork  Sausage 130 

Smoked  Sausage  Casings,  How  to  Color 117 

Smoking  Pickle  Soaked  Meat 86 

Soap,  Making  from  Rendered  Fat 197 

Soap  Making  from  Tallow 219 

Sour  Hams,  Causes  of 83 

Sour  Sausage 194 

Souse - 153 

Spare  Ribs,  How  to  Cure 1   98 

Spiced  Beef,  How  to  Make 196 

Spiced  Corned  Beef,  Rolled 71 

Spices,  Use  Only  Pure 88 

Spices,  Zanzibar  Brand,  Description 262  and  263 

Spliting  Hogs  in  a  Modern  Packing  House 41 

Starting  a  Butcher  Business 222 

Sticking  Hogs  in  a  Modern  Packing  House 34 

Sticky  Fly  Paper,  How  to  Make 159 

Storing  Trimmings,  Proper  Temperature 113 

Stringy  Brine,  What  Causes  It 81 

15  " 


Sc 


Sugar,  Kind  to  Use 78 

Summer  Sausage,  How  to  Make 140 

Swedish  Style  Metwurst  Casings,  How  to  Color 144 

Swedish  Style  Sausage,  How  to  Make 143 

Sweet  Breads,  How  to  Keep  from  Spoiling 148 

Sweet  Pickled  Spare  Ribs 98 

Switches,  Salting 190 


T 


Tallow  Purifier 277 

Tallow  Purifying 221 

Tallow,  Rendered  Soft  and  Flaky,  Like  Lard 171 

Tallow,  Whitening  and  Purifying 232 

Tanaline 279 

Tanning  Directions ,  .  191 

Tanning  Powder,  Description  of 279 

Tanning  Skins 190 

Temperature  for  Curing  Meats 46 

Temperature  for  Storing  Trimmings 113 

Temperature  of  Chill  Room 43 

Temperature  of  the  Brine 47 

Thermometer,  Boiling 275 

Tierce  Packing 112 

Tin  Polish 286 

Toilet  Cleaner 284 

Tongue  Blood  Sausage 137 

Tongues,  Beef,  Garlic  Flavored .  100 

Tongues,  Beef,  How  to  Cure '.-.   99 

Tongues,  Hog,  How  to  Cure 101 

Tongues,  Pig,  How  to  Pickle  .  . 154 

Tripe,  Fresh,  How  to  Keep  from  Spoiling 148 

Tripe,  How  to  Pickle 150 


V 


Vacuum  Brand  Garlic,  Price  List 267  and  268 

Varn-I-Glo,  Price  List 292 

Vats 53 

Ventilation  in  Hog  Chill  Rooms 42 

Vinegar,  How  to  Test 229 

16 


w 

Washing  Powder,  Price  List 281  and  282 

Washing  Cured  Meat  Before  Smoking 90 

Waste  Pipe  Opener 285 

Water,  Separating  from  Lard 230 

Window  Cleaner 272 

Wool,  How  to  Remove 246 

Writing  Fluid 300 


Zanzibar  Brand  Sausage  Seasonings 262  and  263 

Zanzibar  Carbon,  by  Whom  Manufactured 208 

Zanzibar  Carbon  Brand  Casing  Brown  Mixture 269 

Zanzibar  Carbon  Brand  Casing  Yellow  Mixture 270 


17 


Be 


PREFACE 


Adolph  Heller,  the  father 
of  the  members  of  the  firm 
of  B.  Heller  &  Co.,  was  a 
scientific  and  practical 
Butcher  and  Packer  and  a 
Practical  Sausage  Manufac- 
turer. He  studied  the  causes 
of  failure  in  the  handling 
of  meats,  with  the  aim  of 
always  producing  the  best 
and  most  uniform  products 
that  could  be  made.  He  was 
so  successful  in  his  business 
that  his  products  were 
known  and  recognized  as 
the  best  that  could  be  made. 
His  sons  were  all  given 
practical  training  in  all  de- 
ADOLPH  HELLER  partments  of  the  business, 

from  the  bottom  rung  of  the  ladder  to  the  top.  The 
problems  of  the  Packing  Industry  were  kept  constantly 
before  them  in  their  school  and  college  days  and  in- 
fluenced them  in  the  investigations  and  study  which 
developed  into  the  present  business  of  B.  Heller  &  Co. 
Under  these  circumstances,  the  Science  of  Chemistry 
naturally  claimed  the  sons  of  Adolph  Heller.  Nat- 
urally, too,  the  Chemistry  of  the  Meat  Industry  over- 
shadowed all  other  branches  of  the  fascinating 
profession.  With  their  habits  of  study  and  investiga- 
tion, they  soon  discovered  that  one  of  the  great  causes 
of  failure  in  the  curing  and  handling  of  meat  products 
was  the  lack  of  materials  which  were  always  uniform, 
pure  and  dependable.  This  led  to  the  founding  of 
the  firm  of  B.  Heller  &  Co.,  whose  aim  has  always 
been  to  furnish  to  the  Butchers,  Packers  and  Sausage 
Makers  such  materials  as  could  be  absolutely  depended 
upon  for  purity  and  uniformity.  They  also  early 
found  that  even  with  good  materials  to  work  with,  the 
lack  of  fixed  rules  and  formulas  contributed  largely  to 
the  lack  of  uniformity  in  the  finished  goods.  This  led 
to  the  publication  of  "  Secrets  of  Meat  Curing  and 

18 


,  U.  S. 


Sausage  Making/'  in  which  definite  rules  were  given 
for  handling  all  kinds  of  meats  and;  making  all  kinds 
of  sausage. 

The  enactment  of  the  National  Pure  Food  Law,  the 
National  Meat  Inspection  Law  and  the  various  State 
Pure  Food  Laws  has  made  a  great  change  in  the 
Butcher,  Packing  and  Sausage  Making  Business.  The 
use  of  Chemical  Preservatives  is  now  prohibited  under 
these  various  food  laws,  making  it  necessary  to  pre- 
serve meats  and  manufacture  sausage  without  the  use 
of  many  agents  which  were  in  general  use. 

The  firm  of  B.  Heller  &  Co.  anticipated  the  enactment 
of  the  various  food  laws,  and  already  had  completed 
investigations  which  enabled  them  to  assist  packers, 
butchers  and  sausage  makers  at  once  by  giving  them 
curing  agents  which  were  free  from  the  Antiseptic 
Preservatives  which  these  laws  prohibited,  and  yet 
would  produce  cured  meats,  sausage,  etc,  of  the  high- 
est quality  without  the  use  of  the  Antiseptic  Agents. 
The  underlying  principles  for  handling  meats  and  mak- 
ing sausage  with  the  antiseptic  agents  and  without 
them  are  very  different,  and  it  became  absolutely 
necessary  that  the  firm  of  B.  Heller  &  Co.  should 
furnish  their  friends  and  customers  such  information 
as  would  enable  them  to  cure  their  meats  and  make 
their  sausage  so  as  not  to  incur  losses  from  goods  that 
would  not  keep,  and  to  turn  out  g  oods  of  fine  quality 
and  appearance.  This  book  is  the  result.  In  its  pages 
are  formulas  and  rules  for  the  handling  of  all  kinds 
of  meat  and  the  manufacture  of  all  kinds  of  sausage 
which  are  the  results  of  many  years  of  experience  as 
Packing  House  Experts  and  Chemists  who  have  made 
a  life-time  study  of  the  business  in  all  its  phases. 
If  the  directions  and  rules  are  followed,  anyone  can 
produce  the  finest  of  cured  meats  and  sausage,  whether 
they  have  had  previous  experience  or  not.  Further- 
more, the  products  made  according  to  these  directions 
will  comply  with  the  requirements  of  all  the  Food 
Laws  at  present  in  force  in  this  country. 

Hoping  the  following  pages  will  be  found  instructive 
and  helpful  and  thanking  the  Butcher  Trade  for  their 
support  and  patronage  in  the  past,  we  beg  to  remain, 

Very  respectfully, 

B.  HELLER  &  CO. 


BENJAMIN  HI  ;..:E 


EDWARD  HELLER 


PACKING-HOUSE  EXPERTS 


ANALYTICAL  AND  CONSULTING  CHEMISTS 


We  have  been  Consulting  Chemists  for  the 
Large  Packers  for  many  years.  Our  advice  in  the 
handling  of  meats  has  saved  Packers  many  thou- 
sands of  dollars.  We  offer  our  advice  free  of  charge 
to  our  customers.  We  make  a  specialty  of  both 
Analytic  and  Synthetic  Chemistry.  Our  large 
clientele  will  always  find  us  prompt  in  our  services 
as  heretofore. 

Analyses  Given  Careful  Attention. 

General  Syntheses 

a  Specialty 


B.  HELLER  &  CO. 


25 


PRIVATE  OFFICE 


BENJAMIN  HELLER 


PRIVATE  OF -ICE 
o 


ALBERT    HELLER 


VIEW  IN  GENERAL  OFFICE 


VIEW  IN  GENERAL  OFFICE 


The  Board  of  Food  and  Drug  Inspection  of  the  Agri- 
cultural Department,  at  Washington,  has  permitted  the 
use  of  certain  Curing  Agents,  by  not  objecting  to  their 
use;  but,  at  the  same  time,  has  ruled  out,  for  curing 
purposes,  such  chemicals  as  come  under  the  heading  of 
Antiseptic  Preservatives.  As  a  consequence,  certain 
chemical  preservatives  are  prohibited  in  meats  and 
meat  food  products  if  they  are  to  be  sold  in  the  Terri- 
tories or  are  to  be  shipped  from  one  State  to  another, 
or  from  any  State  or  Territory  into  any  other  State 
or  Territory. 

For  that  reason,  we  have  changed  some  of  our 
former  preparations  and  have  also  placed  on  the 
market  several  preparations  that  will  take  the  place 
of  some  of  our  former  products.  These  new  products 
are  Freeze-Em-Pickle,"A"  Condimentine  and"B"  Condi- 
mentine.  They  contain  nothing  that  has  been  ruled 
out  by  any  of  the  rulings  or  regulations  under  any 
of  the  Food  Laws  in  this  country. 

The  Antiseptic  Preservatives  that  have  been  ruled 
out  are:  Borax,  Boracic  Acid,  Fluoride  of  Ammonia, 
Formaldehyde,  Benzole  Acid,  Sulphurous  Acid,  Sul- 
phite of  Soda,  Salicylic  Acid,  Abrasto1  and  Beta 
Naphthol. 


The  use  of  some  of  these  Preservatives  is  considered 
by  many  high  authorities  of  the  world  to  be  harmless. 
However,  as  the  majority  of  the  Food  Commissioners  of 
this  country  object  to  their  use,  and  have  recommended 
to  the  State  Legislatures  and  the  Congress  of  the 
United  States  that  the  use  of  these  Preservatives  be 
prohibited  by  law,  and  the  State  Legislatures  and 
United  States  Congress  have  passed  laws  to  this  effect; 
these  laws  are  now  in  effect  and  it  is,  therefore,  the 
duty  of  every  citizen  of  this  country  to  obey  these 
laws,  strictly  and  to  the  letter. 

In  this  book  we  are  giving  to  the  Butchers  and 
Sausage  Manufacturers  the  results  of  much  study  and 
experiment,  so  as  to  enable  the  Butchers  and  Sausage 
Makers  and  Packers  to  produce  goods  which  will 
meet  the  requirements  of  the  various  food  laws  and 
yet  avoid  the  danger  of  loss  from  turning  out  meat 
food  products  that  might  not  keep  the  necessary  length 
of  time.  Our  methods  are  original,  and  will  produce 
most  excellent  results. 

It  must  be  remembered  that  meat  must  be  handled 
at  the  proper  temperature  and  according  to  certain 
rules,  which  must  be  followed  to  the  letter  if  the 
Butcher  desires  to  turn  out  products  of  the  best 
quality  and  of  appetizing  appearance.  No  detail  men- 
tioned in  this  book  is  too  small  to  merit  strict  atten- 
tion. 

All  the  materials  mentioned  for  use  in  these  pages 
are  in  strict  accordance  with  the  various  food  laws. 
Nothing  is  recommended  or  suggested  that  would  come 
in  conflict  with  the  application  of  the  regulations 
under  the  existing  food  laws. 

We  invite  the  correspondence  of  our  customers  and 
whenever  they  are  in  any  doubt  it  will  afford  us  much 
satisfaction  to  hear  from  them  and  to  give  them  full 
information  concerning  any  feature  of  their  business 
upon  which  they  desire  our  advice. 


Sc 


BEGIN  CURING  OP  MEAT  IN  THE  PEN. 

(Copyrighted;  Reprint  Forbidden.) 

Thousands  of  pounds  of  Hams,  Shoulders  and  Sides 
are  spoiled  annually  before  the  hog  is  killed.  Over- 
heated hogs,  or  hogs  that  are  excited  from  overdriving, 
should  never  be  killed  until  they  are  cooled  off  or  have 
become  perfectly  quiet.  When  the  temperature  of  a 
hog  is  above  normal,  the  meat  always  becomes  feverish. 
This  is  especially  true  of  large  fat  hogs,  and  when 
the  meat  becomes  feverish,  it  will  never  cure  properly, 
but  nine  times  out  of  ten  will  sour.  The  meat  of 
feverish  hogs  can  never  be  chilled  as  it  should  be,  and 
unless  the  meat  is  properly  chilled,  it  cannot  be  prop- 
erly cured.  Before  hogs  are  killed,  they  ought  to  be 
driven  into  a  cool  place  and  if  necessary,  sprayed 
with  cold  water  until  they  are  thoroughly  cooled  off. 
This  precaution  is  necessary  only  in  hot  weather;  in 
winter,  they  simply  need  plenty  of  rest. 

If  it  is  necessary  to  hold  the  hogs  for  several  days 
in  the  pen  before  they  are  killed,  they  should  have 
an  abundance  of  water  and  also  a  little  feed.  This 
prevents  shrinkage  and  will  also  keep  them  from  get- 
ting nervous  from  hunger. 

32 


C  H  C  GAC3-  D,   U.  S.-R.. 


(Copyrighted;  Reprint  Forbidden.) 

Up  to  a  comparatively  few  years 
ago,  all  Pork  Packing  was  done  in 
the  winter.  Packing  Houses  would 
fill  their  plants  during  the  winter 
months,  and  in  the  spring  would 
smoke  out  the  meats.  In  this  way, 
most  of  the  meat  had  to  be  sold  over- 
salted,  the  shrinkage  and  loss  to  the 
Packer  was  greater  and  meats,  there- 
fore, had  to  be  sold  at  a  much  higher 
price,  besides,  they  were  of  very  inferior  quality. 

At  the  present  time,  due  to  improved  methods,  pack- 
ing can  be  done  all  the  year  around,  and  meat  can  be 
sold  as  fast  as  it  is  finished.  In  this  way,  cured  meat 
can  be  produced  at  a  much  lower  price,  the  money  in- 
vested in  it  can  be  turned  over  four,  five  or  six  times 
a  year,  and  the  meat  will  be  much  better,  taste  better 
and  more  of  it  can  be  eaten  because  of  the  fact  that 
it  is  more  wholesome  and  more  easily  digested. 

HOISTING  HOGS  IN  A  LARGE  PACKING 

HOUSE,  WITH  A  HOG-HOISTING 

MACHINE. 

(Copyrighted;  Reprint  Forbidden.) 

Great  care  should  always  be  exercised  when  hogs  are 
hoisted  before  sticking.  When  hogs  are  hoisted  alive 
to  be  stuck,  very  often  when  a  very  heavy  hog  is 
jerked  from  the  floor,  the  hip  is  dislocated  or  sprained, 
and  blood  will  be  thrown  out  around  the  injured  joint, 
so  the  Ham  will  be  spoiled.  Great  care  should  also  be 
exercised  in  driving  the  live  hogs,  as  hogs  are  the 
heaviest  and  weakest  and  easiest  injured  of  all  animals. 

Special  pens  should  be  provided  for  them,  so  they 
are  not  crowded,  and  so  they  have  plenty  of  room  when 
they  are  driven  to  the  killing  pen.  They  should  be 
handled  very  carefully,  and  piling  up  and  crowding 
should  be  avoided  as  much  as  possible.  Many  hams 
are  injured  by  overcrowding  the  hogs  in  the  killing 
pens,  for  when  hogs  smell  blood  they  become  excited 
and  nervous,  and  unless  they  have  plenty  of  room,  they 
will  pile  upon  each  other  and  bruise  themselves  so  that 


33 


MACHINE  USED  IN  LARGER  PACKING 
HOUSES  FOR  HOISTING  HOGS. 

there  will  be  many  skin-bruised  hams,  and  the  flesh 
will  be  full  of  bruises.  Men  driving  hogs  should  never 
use  a  whip.  The  best  thing  to  use  in  driving  hogs  is 
a  stick  about  two  feet  long,  to  the  end  of  which  is  fas- 
tened a  piece  of  canvas  three  inches  wide  and  two  feet 
long.  By  striking  the  hogs  with  this  canvas,  it  makes 
a  noise  which  will  do  more  towards  driving  them,  with- 
out injury,  than  the  whip  which  will  injure  and  dis- 
color the  skin. 

STICKING  HOGS  IN  A  MODERN  PACKING 
HOUSE. 

(Copyrighted;  Reprint  Forbidden.) 

Men  sticking  hogs  should  be  sure  to  make  a  good, 
large  opening  in  the  neck,  three  or  four  inches  long,  in 
order  to  give  the  blood  a  good,  free  flow.  It  is  very 
necessary  to  sever  the  veins  and  arteries  in  the  neck, 
so  as  to  get  all  of  the  blood  out  of  the  hog.  The  man 
.vho  does  the  sticking  must  be  careful  not  to  stick  the 


US. 


knife  into  the  shoulder,  for  if  the  shoulder  is  stuck, 
the  blood  settles  there,  and  the  bloody  part  will  have 
to  be  trimmed  out  after  the  hog  is  cut  up.  In  large 
Packing  Houses,  there  is  a  report  made  out  every  day, 
of  the  number  of  shoulder-stuck  hogs,  and  the  sticker 
must  sign  this  report  before  it  is  sent  to  the  office. 


HOW  HOGS  ARE  STUCK  IN  A  LARGE 
MODERN  PACKING  HOUSE. 

This  shows  the  sticker  the  kind  of  work  he  is  doing 
and  makes  him  more  careful.  In  small  houses,  most 
butchers  stick  the  hogs  on  the  floor  and  let  them  bleed 
there.  Those  who  can  possibly  do  it  should  hoist  the 
hog  by  the  hind  leg  before  it  is  stuck  or  immediately 
after  it  is  stuck,  as  the  case  may  be,  so  as  to  allow  the 
hog  to  properly  bleed.  When  the  hog  is  properly 
hoisted  by  one  hind  leg,  alive,  and  then  stuck  while 
hanging,  it  will  kick  considerably  and  the  kicking  and 
jerking  of  the  hog  will  help  in  pumping  out  all  of  the 
blood,  making  a  much  better  bled  carcass  than  if  the 
hog  is  first  stunned  with  a  hammer  and  stuck  on  the 
floor.  The  better  the  hog  is  bled,  the  better  the  meat 
will  be  for  curing. 

35 


Sc 


SCALDING  HOGS. 

(Copyrighted;  Reprint  Forbidden.) 

It  is  impossible  to  give  the  exact  temperature  oiu? 
should  use  in  scalding  hogs,  as  this  will  vary  under 
different  circumstances.  In  winter  the  hair  sticks 
much  tighter  than  in  summer  and  requires  more  scald- 
ing ai,d  more  heat  than  in  summer.  Hogs  raised  iii 
the  South,  in  a  warm  climate,  will  scald  much  easier 
than  those  raised  in  a  northern  climate.  A  butcher 
will  soon  learn  which  temperature  is  best  adapted  to 
his  own  locality  and  the  kind  of  hogs  he  is  scalding. 


SCALDING  HOGS  IN  A  LARGE  MODERN 
PACKING  HOUSE. 

In  a  Packing  House  where  a  long  scalding  tub  is 
used,  the  temperature  depends  entirely  upon  how  fast 
the  hogs  are  being  killed.  If  the  hogs  are  killed 
slowly,  so  each  hog  can  remain  in  the  water  longer, 
it  is  not  necessary  to  have  the  water  as  hot  as  when 
they  are  handled  fast  and  are  taken  out  of  the  water 
in  a  shorter  time.  It  is,  however,  universally  acknowl- 
edged that  the  quicker  a  hog  can  be  taken  out  of  the 
scalding  tub  the  better  it  is  for  the  meat.  The  hog  is 
a  great  conductor  of  heat,  and  when  kept  in  the  scald- 
ing water  too  long,  it  becomes  considerably  heated  and 
bad  results  have  many  times  been  trace'd  to  the  fact 
that  the  hog  was  scalded  iii  water  which  was  not  hot 
enough,  and  was  kept  in  this  water  too  long  in  order 
to  loosen  the  hair.  Overheating  the  hog  in  the  scald- 
ing water  very  often  causes  the  meat  of  fat  hogs  to 
sour  and  Packers  wonder  why  it  is  that  the  meat  has 
36 


CH  cc  ACS  a,  u.s. 


1 


Spoiled.  We  therefore  wish  to  caution  Packers  against 
this,  and  to  advise  the  use  of  water  as  hot  as  practicable 
for  scalding  hogs. 

To  make  the  hair  easy  to  remove  and  to  remove  dirt 
and  impurities  from  the  skin, 
we  recommend  Hog-Scald. 
This  preparation  makes 
scalding  easy,  it  removes 
most  of  the  dirt  and  filth, 
cleanses  the  hog  and  whit- 
ens the  skin. 

In  many  localities,  where 
the  water  is  hard,  Hog-Scald 
will  be  found  of  great  value, 
as  it  softens  the  water  and 
makes  it  nice  to  work  with; 
it  cleanses  the  skin  of  the 
hogs  and  improves  their 
appearance.  It  is  a  great 
labor  saver  and  more  than 
pays  the  cost  by  the  labor 
it  saves,  as  it  assists  in  re- 
moving the*hair  and  leaves  the  skin  more  yielding  to  the 
scraper. 

The  skin  of  all  hogs  is  covered  with  more  or  less  greasy 
filth,  which  contains  millions  of  disease  germs  and  these 
extend  down  into  the  pores  of  the  skin.  If  this  germ-laden 
filth  is  not  removed,  and  if  it  gets  into  the  brine  when  the 
meat  is  being  cured,  it  injures  both  the  meat  and  the  brine 
in  flavor,  and  also  spoils  the  flavor  of  the  lard  if  it  gets  in- 
to that.  Hog-Scald  removes  most  of  this  filth  and  cleanses 
the  skin,  and  for  these  reasons  alone,  should  be  used  by 
every  Packer  and  Butcher.  Hams  and  Bacon  from  hogs 
that  have  been  scalded  with  Hog-Scald  are,  therefore, 
cleaner  and  will  be  much  brighter  after  they  are  smoked 
than  when  the  filth  of  the  hog  remains  in  the  pores  of  the 
skin. 

Those  selling  dressed  hogs  will  find  Hog-Scald  very  val- 
uable, as  hogs  that  have  been  scalded  with  it  are  cleaner 
and  look  whiter  and  much  more  appetizing. 

The  use  of  Hog-Scald  is  legal  everywhere.  It  does  not 
come  under  the  regulations  of  the  Food  Laws,  as  it  is 
simply  a  cleansing  agent.  Hog-Scald  costs  very  little  at 
the  price  we  sell  it,  and  everyone  can  afford  to  use  it. 
Butchers  who  once  try  it  will  continue  its  use. 

37 


SCRAPING  HOGS. 

(Copyrighted;  Reprint  Forbidden.) 

As  much  of  the  hair  as  possible  should  be  scraped 
from  the  hogs,  instead  of  being  shaved  oif  with  a  sharp 
knife,  as  is  often  done.  If  the  hog  is  not  properly 
scalded  and  scraped  and  the  hair  remains  in  the  skin, 
such  hair  is  usually  shaved  off  with  a  knife  before  the 
hog  is  gutted,  and  sometimes  after  the  meat  is  chilled 
and  cut  up.  After  the  meat  is  cured,  the  rind  shrinks 
and  all  the  stubs  of  hair  that  have  been  shaved  off  will 
stick  out  and  the  rind  will  be  rough  like  a  man's  face 
when  he  has  not  been  shaved  for  a  day  or  so.  Hams 
and  Bacon  from  hogs  that  have  been  shaved  instead  of 
properly  scaldedt  and  scraped,  will  look  much  rougher 
and  much  more  unsightly  than  if  the  hogs  are  properly 
scalded  and  scraped.  Therefore,  Packers  should  give 
close  attention  that  the  scalding  and  scraping  is  prop- 
erly done.  The  scraping  bench  should  be  provided 
with  a  hose  right  above  where  the  hogs  are  being 
scraped  and  this  should  be  supplied  with  hot  water, 


SCRAPING  HOGS  IN  A  PACKING  HOUSE. 

if  possible,  so  the  hogs  can  be  rinsed  off  occasionally 
with  hot  water,  while  being  scraped.  The  hot  water 
can,  however,  be  thrown  over  the  hogs  with  a  bucket. 
After  the  hog  has  been  gambrelled  and  hung  up, 
either  on  a  gambrel-stick  or  on  rollers,  it  should  be 
gutted.  After  it  is  gutted,  it  should  be  washed  out 

38 


thoroughly,  with  plenty  of  cold,  fresh  water.  As  every 
Packer  understands  how  to  gut  a  hog,  it  is  not  neces- 
sary to  go  into  details. 

GUTTING  HOGS  IN  A  MODERN  PACKING 
HOUSE. 


CUTTING  THE  HIND  SHANK  BONE. 

(Copyrighted;  Reprint  Forbidden.) 

We  advise  the  cutting  of  the  hind  shank 
bone  after  the  hog  is  dressed,  so  as  to  ex- 
pose the  marrow,  as  shown  in  cuts  A  and 
B.  It  is  the  best  thing  to  do,  as  it  helps 
to  chill  the  marrow.  The  chunk  of  meat 
that  is  usually  left  on  the  hind  foot,  above 
and  next  to  the  knee,  if  cut  loose  around 
the  knee,  will  be  drawn  to  the  ham,  and 
when  chilled,  will  remain  on  the  ham  in- 
^stead  of  being  on  the  hind  foot,  as  shown 
in  cut  A.  After  the  meat  is  cut,  the  bone 
can  be  sawed,  in  the  same  place  where  the 
hock  would  be  cut  from  the  ham  later.  See 
cut  B.  The  hog  will  hang  on  the  sinews 
the  same  as  if  the  bone  had  not  been 
sawed,  except  that  the  cut  bone  separates 
and  exposes  the  marrow  so  it  can  be  prop- 
erly cooled.  On  heavy  hogs  this  is  quite  a 
gain,  as  the  chunk  that  would  remain  on 
the  foot  would  be  of  little  or  no  value 
there,  but  when  left  on  the  ham,  sells  for 
the  regular  ham  prices. 


Sc 


PACING  HAMS  AND  PULLING  LEAF  LARD 
IN  A  MODERN  PACKING  HOUSE. 

(Copyrighted;  Reprint  Forbidden.) 

The  first  two  figures  in  the  above  cut  show  two  men 
Facing  Hams.  The  first  man  faces  the  Ham  at  his 
right  hand  side  and  the  second  man  faces  the  Ham  on 
his  left  hand  side,  as  the  Hogs  pass  by. 

The  advantage  of  Facing  Hams  right  after  the  hogs 
are  dressed,  is  this.  The  knife  can  be  drawn  through 
the  skin  and  through  the  fat  close  to  the  meat,  and  the 
fat  will  peel  right  off  the  fleshy  part  of  the  Ham.  Be- 
tween the  fat  and  lean  meat  of  the  Ham,  between  the 
legs,  there  is  a  fibrous  membrane  which  is  very  soft 
and  pliable.  When  the  knife  is  run  through  the  skin 
and  fat,  it  will  run  along  the  side  of  this  membrane, 
making  a  clean  face  for  the  Ham.  That  part  remain- 
ing on  the  Ham  will  shrink  to  the  Ham  and  will  form 
a  smooth  coating  over  the  lean  meat,  which  closes  the 
pores  and  makes  the  Ham  look  smooth  and  nice  when 
it  is  smoked.  It  also  makes  a  much  smoother  cut  along 
the  skin.  The  skin  when  cut  warm  will  dry  nicely 
and  look  smooth  when  cured,  whereas  if  it  is  trimmed 
after  the  meat  is  chilled,  it  looks  rough  and  ragged. 
Facing  Hams  also  allows  the  escape  of  the  animal  heat 
more  readily.  If  Hams  are  not  faced  until  after  the 
Hogs  have  been  chilled,  this  fat  must  be  trimmed  off 
and  the  Hams  will  not  look  nearly  so  smooth  as  they 
will  if  this  tissue  and  fat  is  removed  while  the  hog  is 
warm. 


The  second  two  men  in  the  opposite  illustration  are 
Pulling  Leaf  Lard.  The  Leaf  Lard  should  always  be 
pulled  out  of  the  hogs  in  summer,  as  it  gives  the  hogs, 
as  well  as  the  Leaf  Lard,  a  better  chance  to  chill. 
During  the  winter  months  it  can  be  pulled  loose,  but 
can  be  left  hanging  loosely  in  the  hog,  from  the  top. 
In  this  way  it  will  cool  nicely,  and  it  will  also  allow 
the  animal  heat  to  get  out  of  the  hog.  Most  of  the 
large  packing  houses  pull  out  the  Leaf  Lard  in  the 
winter  as  well  as  summer,  and  hang  it  on  hooks  in 
the  chill  room  to  chill.  Leaf  Lard  that  is  properly 
chilled,  with  the  animal  heat  all  taken  out  of  it,  makes 
much  finer  lard  than  when  pulled  out  of  the  hog  and 
put  into  the  rendering  tank  with  the  animal  heat  in  it. 


SPLITTING  HOGS  IN  A  MODERN  PACKING 
HOUSE. 

(Copyrighted;  Reprint  Forbidden.) 

Splitting  can  be  done  in  several  different  ways. 
Where  -the  back  of  the  hog  is  to  be  cut  up  for  pork 
loins,  the  hog  is  simply  split  through  the  center  of 
the  backbone,  so  that  one  half  of  the  backbone  re- 
mains on  each  loin.  Packers  who  wish  to  cut  the  sides 
into  Short  or  Long  Clears  or  Clear  Bacon  Backs  run 
the  knife  down  on  both  sides  of  the  backbone,  as  close 
to  the  backbone  as  pop^ible,  cutting  through  the  skin, 


fat  and  lean  meat;  then  the  hog  should  be  split  down 
on  one  side  of  the  backbone.  The  backbone  should  re- 
main on  the  one  side  until  the  hog  is  cut  up  and  it  can 
then  easily  be  sawed  off  with  a  small  saw.  By  cutting 
or  scoring  the  back  in  this  way  for  making  boneless 
side  meat,  the  sides  will  be  smooth  and  there  will  not 
be  much  waste  left  on  the  bone  as  when  the  backbone 
is  split  and  half  of  it  left  on  each  side  and  then  is 
peeled  out  after  the  meat  is  chilled  and  is  being  cut  up. 

VENTILATION  IN  HOG  CHILL  ROOM. 


HOG  CHILL  ROOM  IN  A  MODERN 
PACKING  HOUSE. 

(Copyrighted;  Reprint  Forbidden.) 

Many  chill  rooms  are  not  properly  built.  There 
should  be  at  least  from  24  to  36  inches  of  space  be- 
tween the  ceiling  of  the  chilling  room  and  the  gambrel- 
stick,  or  more  if  possible,  in  order  to  enable  the  shanks 
to  become  thoroughly  chilled.  The  animal  heat  which 
leaves  the  carcass  naturally  rises  to  the  top  of  the 
cooler,  and  unless  there  is  space  between  the  ceiling 
and  the  top  of  the  hog  the  heat  wni  accumulate  in  the 
top  of  the  cooler  where  the  temperature  will  become 
quite  warm;  this  will  prevent  the  marrow  in  the  shank 
and  the  joints  from  becoming  properly  chilled.  It  is 
this  fact  that  accounts  for  so  much  marrow  and  shank 
sour  in  hams. 

42 


CH  :c  ACS  a.  U.S.A. 


TEMPERATURE  OP  CHILL  ROOM. 

(Copyrighted;  Reprint  Forbidden.) 

All  Packers  who  have  a  properly  built  cooler  for 
chilling  hogs  and  who  are  properly  equipped  with  an 
ice  machine  will  find  the  following  rules  will  give  the 
best  results.  Those  who  are  not  properly  equipped 
should  try  to  follow  these  rules  as  closely  as  they  can 
with  their  equipment. 

A  hog  chill  room  should  be  down  to  from  28  to  32 
degrees  Fahrenheit  when  the  hogs  are  run  into  it.  As 
the  cooler  is  filled,  the  temperature  will  be  raised  to 
as  high  as  45  or  46  degrees  P.,  but  enough  refrigeration 
must  be  kept  on  so  the  temperature  is  brought  down 
to  36  degrees  by  the  end  of  12  hours  after  the  cooler 
is  filled,  and  then  the  temperature  must  be  gradually 
reduced  down  as  low  as  32  degrees  by  the  time  the  car- 
casses have  been  in  the  cooler  48  hours.  In  other 
words,  at  the  end  of  48  hours  the  cooler  must  be  down 
to  32  degrees. 

All  large  hog  coolers  should  be  partitioned  off  be- 
tween each  section  of  timbers,  into  long  alleys,  so  that 
each  alley  can  be  kept  at  its  own  temperature. 

In  the  improper  chilling  of  the  carcasses  lies  the 
greatest  danger  of  spoiling  the  meat.  The  greatest 
care  must  be  given  to  the  proper  chilling,  for  if  the 
carcasses  are  not  properly  chilled,  it  will  be  very  diffi- 
cult to  cure  the  meat,  and  it  will  be  liable  to  sour  in 
the  curing.  Meat  from  improperly  chilled  carcasses, 
even  with  the  greatest  care  afterwards,  will  not  cure 
properly.  Therefore,  one  of  the  first  places  to  look  for 
trouble  when  Hams  are  turning  out  sour  is  to  look  to 
the  chilling  of  the  meat,  as  it  is  nine  chances  out  of 
ten  that  this  is  where  the  trouble  started  from.  We 
have  found  by  experience  that  by  deviating  only  a  few 
degrees  from  these  set  rules,  the  percentage  of  sour 
meat  is  surprisingly  increased. 

It  has  always  been  considered  an  absolute  necessity 
to  have  an  open  air  hanging  room  to  allow  the  hogs  to 
cool  off  in  the  open  air  before  they  are  run  into  the 
cooler.  It  has  always  been  considered  that  this  saves 
considerable  money  in  the  refrigeration  of  the  hogs. 
However,  by  the  experiments  made  in  some  of  the 
large  Packing  Houses,  it  has  been  demonstrated  that 
this  economy  is  very  much  over-estimated.  There  are 
certain  conditions  which  must  be  closely  adhered  to  for 

43 


the'  safe  handling  and  curing  of  pork  products,  and  the 
most  important  of  these  is  the  proper  temperature.  In 
the  outside  atmosphere  the  proper  temperature  rarely 
prevails.  Hogs  that  are  left  in  the  open  air  on  the 
hanging  floor  over  night  are  generally  either  insuffi- 
ciently chilled  or  are  over-chilled  the  next  morning, 
depending  upon  the  outside  temperature  of  the  air. 
We  feel  that  it  is  of  advantage,  however,  to  run  the 
hogs  into  an  outside  hanging  room  and  to  allow  them 
to  dry  for  one  or  two  hours  before  putting  them  into 
the  chilling  room. 

Packers  who  cure  large  quantities  of  hogs  must  see 
to  it  that  their  chill  rooms  are  properly  constructed 
and  have  sufficient  refrigeration,  so  the  temperature 
can  be  kept  under  perfect  control  at  all  times.  The 
cooler  should  be  partitioned  off  lengthwise,  between 
each  line  of  posts,  making  long  alleys  to  run  the  hogs 
into,  each  one  of  which  can  be  regulated  as  to  its  tem- 
perature separately  from  the  others.  The  hogs  can  be 
run  into  one  of  these  alleys  as  fast  as  they  are  killed 
and  should  the  temperature  get  up  above  50  degrees  F., 
the  hogs  can  be  run  out  of  this  into  another.  The 
cooler  in  which  hogs  are  chilled  should  never  go  above 
50  degrees  Fahrenheit,  and  a  properly  constructed 
cooler  can  be  kept  below  this  temperature. 

While  the  cooler  is  being  filled,  the  temperature 
should  be  held  at  between  45  and  50  degrees  Fahren- 
heit, and  should  be  kept  at  this  temperature  for  about 
two  hours  after  filling.  At  the  end  of  two  hours,  all 
of  the  vapor  will  have  passed  away,  being  taken  up 
by  and  frozen  onto  the  refrigerator  pipes,  and  the  hogs 
will  begin  to'  dry.  When  the  hogs  begin  to  show  signs 
of  drying,  or  in  about  two  hours  after  the  refrigerator 
is  filled,  more  refrigeration  should  be  turned  on,  and 
the  temperature  should  be  gradually  brought  down,  so 
that  in  twelve  hours  from  the  time  the  cooler  is  filled, 
the  temperature  should  be  brought  down  to  36  or  37 
degrees  temperature  Fahrenheit.  If  the  temperature 
is  not  brought  down  to  36  or  37  degrees  F.  in  12  hours 
it  means  a  delay  in  removing  the  animal  heat,  and  a 
tendency  for  decomposition  to  set  in.  If  the  tempera- 
ture is  brought  down  lower  than  32  degrees  Fahrenheit 
during  the  first  12  hours,  the  outside  surface  of  the 
carcasses  are  too  rapidly  chilled,  which  tends  to  retard 
the  escape  of  the  animal  heat.  It  is  known,  from  prac- 
tical experience,  that  where  the  meat  is  chilled  through 
rather  slowly,  the  animal  heat  leaves  the  meat  more 

44 


U.  S. 


uniformly.  Too  rapid  chilling  on  the  outside  seems  to 
clog  up  the  outside  of  the  meat  so  that  the  heat  in  the 
thick  portions  doetf  not  readily  escape. 

The  first  12  hours  of  the  chilling  of  all  kinds  of  meat 
and  the  removal  of  the  animal  heat  during  this  period 
is  the  most  important  part  of  the  chilling.  After  that 
period,  the  proper  temperature  is  of  much  less  vital 
importance. 

Hogs  that  are 'to  be  cut  up  for  curing  should  never 
be  cut  up  sooner  than  48  hours  after  being  killed,  and 
the  temperature  of  the  cooler  should  be  gradually 
brought  down  to  28  degrees  Fahrenheit  by  the  time  the 
hogs  are  taken  out  of  the  chill  room  to  be  cut  up. 
After  the  hogs  have  been  in  the  cooler  12  hours  the 
temperature  should  gradually  be  brought  down  from  36 
degrees  at  the  end  of  the  first  12  hours,  to  28  degrees 
at  the  end  of  48  hours;  that  is,  if  the  hogs  are  to  be  cut 
up  48  hours  after  they  are  killed.  If  they  are  to  be  cut 
up  72  hours  after  being  killed,  the  temperature  should 
be  brought  down  gradually  from  36  degrees  at  the  end 
of  the  first  12  hours,  to  30  degrees  F.  at  the  end  of 
72  hours.  This  would  mean  that  the  temperature 
should  be  brought  down  from  36  degrees  to  30  degrees 
F.,  if  the  hogs  are  to  be  cut  up  at  the  end  of  72  hours, 
or  a  lowering  of  six  degrees  in  practically  58  hours;  or 
a  lowering  of  eight  degrees,  from  36  to  28  Fahrenheit, 
if  the  hogs  are  to  be  cut  up  in  48  hours  after  being 
killed.  This  means  a  reduction  in  temperature  of 
about  one  degree  for  every  eight  hours.  This  does  not 
mean  that  the  six  or  eight  degrees  should  be  reduced  in 
two  hours '  time,  for  if  that  were  done  the  meat  would 
be  frozen. 

In  a  large  Packing  House,  where  the  cooler  is  prop- 
erly equipped,  and  one  has  a  good  attendant,  these  in- 
structions can  be  carried  out  in  detail.  When  the  fore- 
going instructions  are  carefully  followed,  the  safe  cur- 
ing of  the  product  will  be  assured. 

While  the  curing  of  course  requires  careful  atten- 
tion, yet,  if  the  chilling  is  not  done  properly,  the  cur- 
ing will  never  be  perfect. 

The  floors  of  coolers  should  always  be  kept  sprinkled 
with  clean  sawdust,  as  this  will  absorb  drippings  and 
assist  in  keeping  the  cooler  clean  and  sweet.  If  the 
drippings  from  hogs  are  allowed  to  fall  on  the  bare 
floor,  the  cooler  will  soon  become  sour  and  this  will 
affect  the  meat  that  hangs  over  it. 


TEMPERATURE  FOR  CURING  MEAT. 

(Copyrighted;  Reprint  Forbidden.) 

An  even  temperature  of  38  degrees  Fahrenheit  is 
the  best  temperature  for  curing  meats.  Most  butchers, 
however,  have  no  ice  machine,  and,  therefore,  are  not 
able  to  reach  such  a  low  temperature  in  their  coolers; 
nevertheless,  they  should  try  to  get  their  coolers  as  low 
in  temperature  as  possible,  and  should  at  all  times  be 
careful  to  keep  the  doors  closed,  and  not  leave  them 
open  longer  than  is  necessary  at  any  time.  The  tem- 
perature of  37  to  39  degrees  Fahrenheit  is  what  should 
govern  all  packers  who  use  ice  machines;  those  who 
are  fortunate  enough  to  have  ice  machinery  should 
never  allow  the  cooler  to  get  below  37  degrees,  nor 
above  40  degrees.  Many  packers  let  the  temperature  in 
their  coolers  get  too  cold,  and  in  winter  during  the  very 
cold  weather,  the  windows  are  sometimes  left  open, 
which  allows  the  temperature  to  get  too  low.  This 
should  always  be  avoided,  as  meat  will  not  cure  in  any 
brine,  or  take  salt  when  dry  salted,  if  stored  in  a  room 
that  is  below  36  degrees  Fahrenheit.  If  meat  is  packed 
even  in  the  strongest  kind  of  brine,  and  put  into  a 
cooler,  which  is  kept  at  32  to  33  degrees  of  tempera- 
ture, and  thus  left  at  this  degree  of  cold  for  three 
months,  it  will  come  out  of  the  brine  only  partly  cured. 
The  reason  for  this  is  the  fact  that  meat  will  not 
cure  and  take  on  salt  at  such  a  low  temperature,  and 
as  the  temperature  herein  given  is  above  freezing 
point,  which  is  32  degrees,  the  meat  will  only  keep  for 
a  short  time,  and  then  it  starts  to  decompose  when 
taken  into  a  higher  temperature.  Anyone,  who  is 
unaware  of  this  fact,  will  see  how  necessary  it  is  to 
have  accurate  thermometers  in  a  cooler,  to  examine 
them  frequently,  and  to  closely  watch  the  temperature 
of  the  room.  See  illusti^tion  of  our  Standard  Cold 
Storage  Thermometer  on  page  282. 

The  first  essential  point  to  watch  before  putting 
meat  into  brine,  is  to  be  absolutely  certain  that  it  is 
properly  chilled  through  to  the  bone.  Those  who  are 
not  equipped  with  ice  machinery  for  properly  chilling 
meat  in  hot  weather  must  spread  the  meat  on  the  floor 
after  it  is  cut  ready  for  packing,  and  place  crushed 
ice  over  it  for  24  hours,  to  thoroughly  chill  it  before  it 
is  packed  in  the  salt.  This  will  get  the  temperature  of 
the  meat  as  low  as  36  to  38  degrees  Fahrenheit  before 

46 


U.S. 


putting  it  in  the  brine.  It  is  necessary  that  small 
butchers,  who  have  no  ice  machines,  and  rely  upon  the 
ice  box  for  a  cooler,  should  use  the  greatest  care  to 
see  that  the  meat  is  well  and  thoroughly  chilled. 

Thousands  of  pounds  of  meat  are  spoiled  yearly  sim- 
ply for  the  one  reason  that  the  temperature  of  the 
meat  is  not  brought  down  low  enough  before  the  meat 
is  salted.  In  the  summer,  hams  and  heavy  pieces  of 
pork  should  never  be  packed  by  persons  having  no  ice 
machine,  unless  the  meat  is  first  put  on  the  floor  for  at 
least  twelve  hours  with  broken  ice  to  thoroughly  cover 
it.  If  our  directions  are  carefully  followed  and  Freeze- 
Em-Pickle  is  used,  such  a  thing  as  spoiled  meat  will  be 
unknown. 

CONDITION  OF  MEAT  BEFORE  CURING. 

(Copyrighted;  Reprint  Forbidden.) 

When  cured  meat  turns  out  bad,  it  is  not  always  the 
fault  of  the  man  who  has  charge  of  the  curing  so  much 
a»  it  is  the  condition  the  meat  was  in  when  put  into 
tne  brine  to  cure.  Good  results  should  not  be  expected 
ffom  a  man  who  has  charge  of  the  curing  unless  the 
meat  is  delivered  to  him  in  proper  condition.  Hogs 
should  never  be  killed  the  same  day  of  purchase  at 
the  Stock  Yards  or  from  the  farmer.  They  ought  to 
remain  in  the  packing  housje  pen  for  at  least  24  hours 
before  killing.  If  different  lots  of  hogs  are  mixed  to- 
gether, they  will  sometimes  fight,  which  greatly  excites 
them.  Whenever  they  show  this  fighting  disposition, 
they  should  be  separated. 

THE  TEMPERATURE  OF  BRINE. 

(Copyrighted;  Reprint  Forbidden.) 

Make  all  Pickle  in  the  cooler,  and  have  the  water  or 
brine  of  as  low  a  temperature  as  the  cooler  when  it  is 
put  on  the  meat.  Try  to  have  the  temperature  of  the 
brine  not  over  38  degrees  Fahrenheit  when  putting  it 
over  the  meat.  A  great  deal  of  meat  is  spoiled  in  cur- 
ing by  having  the  brine  too  warm  when  the  meat  is 
put  into  it. 

GIVE  CLOSE  ATTENTION  TO  DETAILS. 

Be  careful  to  do  everything  right  as  you  go  along, 
for  if  you  spoil  the  meat  you  will  hardly  become  aware 
o*  it  until  it  is  too  late  to  remedy  your  error. 

47 


Sc  era. 


WITH    THE    FREEZE-EM-P1CKLE    PROCESS    AND 

"A"  AND  "B"  CONDIMENTINE  ANYONE  CAN 

CURE  MEAT  AND  MAKE  GOOD  SAUSAGE 

(Copyrighted;  Reprint  Forbidden.) 

Bacterial  action  causes  great  annoyance  and  loss  to 
Curers  of  Meats  and  Sausage  Manufacturers,  and, 
since  the  enactment  of  Pure  Food  Laws  prohibiting 
the  use  of  antiseptic  preservatives,  the  proper  hand- 
ling of  meats  has  become  a  matter  of  the  greatest 
importance  if  good  sausage  and  well-cured  meats  are 
to  be  produced. 

We  have  acted  as  Consulting  Experts  for  the  large 
Packers  and  Sausage  Manufacturers  for  many  years, 
and  have  formulated  and  systematized  methods  for 
the  curing  of  all  kinds  of  meat  and  the  making  of 
all  kinds  of  sausage.  We  have  crystallized  the  re- 
sults of  our  large  experience  into  a  plan  for  the  proper 
curing  of  meats  and  the  making  of  all  kinds  of  saus- 
age, which,  if  followed,  will  always  give  satisfactory  results. 
For  curing  meat  we  have  combined  the  necessary 
curing  agents  for  this  Process  into  a  combination 
which  is  always  uniform  and  which  is  known  as 
Freeze-Em-Pickle. 

Freeze-Em-Pickle  furnishes  to  the  Packer,  Butcher 
and  Sausage  Maker  the  proper  materials,  scientificially 

48 


and  accurately  compounded,  and  by  using  it  according  to 
the  Freeze-Em-Pickle  Process,  which  is  set  forth  in  this 
book,  any  man,  whether  he  is  experienced  or  not,  can  get 
as  good  results  as  the  most  expert  packer  in  the  business. 

If  the  Freeze-Em-Pickle  Process  is  followed,  and  Freeze- 
Em-Pickle  is  used  according  to  the  directions  given  in 
this  book,  the  meats  and  sausage  will  be  uniform  and  of 
fine  quality.  They  will  have  an  appetizing  color,  a  deli- 
cious flavor  and  they  will  comply  with  the  requirements  of 
the  Pure  Food  Laws. 

By  curing  meat  by  the  Freeze-Em-Pickle  Process,  the 
albumen  in  the  meat  is  so  congealed  that  only  a  small 
percentage  of  it  will  be  drawn  out  of  the  meat  into  the 
brine,  and  the  natural  flavor  of  the  meat  is  retained,  mak- 
ing it  far  more  palatable. 

When  Freeze-Em-Pickle  is  dissolved  in  water  with  the 
proper  quantity  of  sugar  and  salt,  the  brine  will  be  decid- 
edly sweet  and  of  the  proper  specific  gravity  to  properly 
cure  Hams,  Bacon,  Shoulders,  Corned  Beef,  Dried  Beef, 
etc.,  with  a  Delicious  Flavor,  without  loss  from  spoiling. 
The  meat  will  not  be  too  Salty,  but  will  have  that  Peculiar 
Sugar-Cured  Flavor  which  is  so  much  liked.  By  the  use 
of  the  Freeze-Em-Pickle  Process  anyone  can  make  fine 
cured  meats,  whether  or  not  they  have  ever  had  any  pre- 
vious experience  in  the  curing  or  handling  of  meats. 

Packers,  Butchers  and  Curers  have  many  difficulties  in 
turning  out  good,  sweet-pickle  cured  meat,  owing  to  their 
inability  to  compound  the  proper  proportions  of  curing  in- 
gredients. Besides,  their  methods  of  curing  are  frequently 
incorrect  and  unscientific. 

By  adopting  the  Freeze-Em-Pickle  Process,  the  proper 
ingredients  are  used  and  the  meat  is  handled  in  the  right 
way.  That  is  why  the  finished  products  made  by  the 
Freeze-Em-Pickle  Process  are  superior  to  what  they  are 
when  made  in  other  ways. 

In  making  Bologna  and  Frankfurt  Sausage,  if  the  sau- 
sage meat  is  cured  for  a  few  days  with  Freeze-Em-Pickle 
and  handled  according  to  the  Freeze-Em-Pickle  Process 
pf  curing  Bologna  and  Frankfurt  Sausage  Meat  it  will  pro- 
duce Finer  Sausage,  in  both  taste  and  appearance,  and 
will  have  an  appetizing  color  and  will  not  spoil  in  hot 
weather,  -within  a  reasonable  length  of  time,  and  the  sau- 
sage will  comply  with  the  Pure  Food  Laws. 

49 


Sc  CO. 


DIRECTIONS  FOR  CURING  HAMS. 

(Copyrighted;  Reprint  Forbidden.) 

Use  the  following  proportions  of  Freeze-Em-Pickle, 
Salt,  Sugar  and  Water  to  obtain  the  best  results  in 
curing  Hams: 

Small  Hams,  8  to  14  Lbs.  Average. 

f  7  lbs.  of  Common  Salt. 
n«A  -Pnr  inn  ih«    I  1  1£  °ofFrraneu^tePiCkle' 
I  5  gals,  of  Cold  Water. 
I  Cure  in  this  brine  50  to  60  days. 

Medium  Hams,  14  to  18  Lbs.  Average, 
f  8     lbs.  of  Common  Salt. 

i  ™  TU  I  1  lb-  °f  Freeze-Em-Pickle. 
Use  for  100  lbs.  '  g  ]bs  of  Granulated  Sugar. 
Medium  Hams.  1  g  galg  of  Cold  Water 

[  Cure  in  this  brine  60  to  70  days. 
Heavy  Hams,  18  to  24  Lbs.  Average. 
f  9     lbs.  of  Common  Salt. 
1  Ib.  of  Freeze-Em-Pickle. 


TT      *      i  f\f\  ivx« 

wea       T?a^ 
Heavy  Hams, 


2  lbs-  of  Granulated  Sugar. 
6 


g  galg    of  CoW  Water 
I  Cure  in  this  brine  75  to  80  days. 
First:  —  Sort   the   Hams,    separating   the   Small,   Me- 
dium and  Large. 

Second:  —  -Take  enough  of  any  one  size  of  the  as- 
sorted Hams  to  fill  a  tierce,  which  will  be  285  lbs.; 
then  thoroughly  mix  together  in  a  large  paiL  or  box 
the  following  proportions  of  Freeze-Em-Pickle,  Granu- 
lated Sugar  and  Salt: 

50 


More  than  285  Ibs.  of  Hams  can  be  packed  in  a  tierce, 
but  this  never  should  be  done,  as  it  requires  a  certain 
amount  of  brine  to  a  certain  amount  of  meat,  and  by  plac- 
ing 285  Ibs.  of  fresh  Hams  in  a  standard  tierce,  the  tierce 
will  hold  14  to  15  gallons  of  brine,  which  is  the  proper 
quantity  of  brine  for  this  amount  of  Hams.  If  too  much 
meat  is  put  into  the  tierce,  it  will  not  hold  enough  brine  tc 
properly  cure  the  meat. 

The  Sugar  used  must  be  Pure  Granulated  Sugar.  Yellow 
or  Brown  Sugar  must  not  be  used. 

Use,  for  285  Ibs.  of  Small  Hams,  3  Ibs.  of  Freeze-Ern  > 
Pickle,  6  Ibs.  of  best  Granulated  Sugar  and  21  Ibs.  of  Salt. 

For  285  Ibs.  of  Medium  Hams,  3  Ibs.  of  Freeze-Em-Pickl** 
6  Ibs.  of  best  Granulated  Sugar  and  24  Ibs.  of  Salt. 

For  285  Ibs.  of  Heavy  Hams,  3  Ibs.  of  Freeze-Em-Pickl^ 
6  Ibs.  of  best  Granulated  Sugar  and  27  Ibs.  of  Salt. 

How  To  Cure  Hams  in  Open  Barrels 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 
When   the   tierces  or  barrels  in  which  these  Hams  are 
cured  are  not  to  be  headed  up,  but  are  left  open,  use  half 
of  the  Freeze-Em-Pickle,  Granulated  Sugar  and  Salt  dry 
by  rubbing  it  over  the  hams  in  the  following  manner: 

First: — After  mixing  all  of  the  Freeze-Em-Pickle,  Granu- 
lated Sugar  and  Salt  together,  sprinkle  some  of  the  dry 
mixture  over  the  bottom  of  a  perfectly  clean  tierce. 

The  Sugar  used  must  be  Pure  Granulated  Sugar.  Yellow 
or  Brown  Sugar  must  not  be  used.  When  adulterated 
sugar  is  used,  the  brine  becomes  thick  in  two  weeks;  but 
when  Pure  Granulated  Sugar  is  used  it  will  last  quite  a 
while,  depending  upon  the  conditions  under  which  the 
brine  is  kept. 

Second: — Rub  each  Ham  well  with  some  of  the  mixture 
of  Freeze-Em-Pickle,  Granulated  Sugar  and  Salt  and  pack 
them  nicely  in  the  tierce.  Put  clean  boards  over  the  tops 
of  the  hams  and  weight  or  fasten  these  boards  down  so  as 
to  keep  them  under  the  brine. 

Third: —Take  all  of  the  mixed  Freeze-Em-Pickle, 
Granulated  Sugar  and  Salt  that  is  left  after  the  rub- 
bing and  use  it  in  making  the  brine;  it  will  require 
14  to  15  gallons  of  brine,  as  tierces  vary  some,  for 


So  I 


each  standard  size  tierce  of  Hams.  Make  the  brine  by 
dissolving  in  about  14  gallons  of  cold  water  all  of  the 
mixed  Freeze-Em-Pickle,  Granulated  Sugar  and  Salt 
that  is  left  after  the  rubbing.  Stir  well  for  a  minute, 
until  it  is  dissolved,  then  pour  this  brine  over  the  meat. 
As  tierces  vary  so  much  in  size,  it  is  always  best  to  dis- 
solve the  Freeze-Em-Pickle  in  a  little  less  quantity  of 
water,  say  about  14  gallons  for  a  tierce.  After  this 
brine  is  added  to  the  meat,  should  the  tierce  hold  more, 
simply  add  cold  water  until  the  tierce  is  full.  The 
right  amount  of  Salt,  etc.,  has  already  been  added; 
now  simply  add  sufficient  water  to  well  cover  the  meat. 
When  curing  a  less  quantity  than  a  full  tierce  of 
Hams,  cut  down  the  amount  of  Freeze-Em-Pickle, 
Granulated  Sugar  and  Salt  and  the  quantity  of  water, 
according  to  the  quantity  of  Hams  to  be  cured,  using  all 
materials  in  the  proportions  given  on  page  50. 

QUANTITY  OF  BRINE  TO  USE  FOR  CUR- 
ING 100  LBS.  OF  HAMS. 

(Copyrighted;  Reprint  Forbidden.) 

Five  gallons  by  measure,  or  forty-two  pounds  by 
weight,  is  the  approximate  amount  of  water  to  use 
for  every  100  Ibs.  of  Hams. 

A  tierce,  after  being  packed  with  285  Ibs.  of  meat, 
will  hold  about  14  to  15  gallons  of  water.  When  curing 
Hams  in  vats,  or  open  barrels,  whether  in  small  or  large 
quantity,  always  use  no  less  than  five  gallons  of  brine 
to  every  100  pounds  of  meat,  as  this  makes  the  proper 
strength  and  a  sufficient  brine  to  cover  the  meat 
nicely. 

THE  USE  OF  MOLASSES  AND  SYRUP  BAR^ 
RELS  IN  CURING  HAMS. 

(Copyrighted;  Reprint  Forbidden.) 

Never  use  old  molasses  barrels,  or  syrup  barrels  for  cur- 
ing meat,  unless  they  have  been  first  thoroughly  scoured 
and  steamed,  and  cleansed  with  our  Ozo  Washing  Com- 
pound. It  is  best  to  use  oak  tierces,  and  always  be  sure 
that  they  are  perfectly  clean  and  sweet  before  putting  the 
meat  into  them  to  cure. 

.     PUMPING  HAMS. 

(Copyrighted;  Reprint  Forbidden.) 

We  strongly  recommend  the  pumping  of  Hams,  full 
directions  for  which  are  given  on  page  76. 


SHAPE  OF  VATS  IN  CURING  HAMS. 

(Copyrighted;  Reprint  Forbidden.) 

Sometimes,  vats  of  certain  shapes  require  more  brine 
to  cover  the  meat  than  others,  and  in  such  cases,  a 
proportionate  amount  of  Freeze-Em-Pickle,  Sugar  and 
and  Salt,  should  be  added  to  the  necessary  amount  of 
water  to  make  sufficient  brine  to  cover  the  meat. 

HOW  TO  OVERHAUL  HAMS  WHEN  CUR- 
ING IN  OPEN  PACKAGES. 

(Copyrighted;  Reprint  Forbidden.) 


HOW  TO  OVERHAUL 
HAMS 

WHEN  CURING  IN  OPEN 
PACKAGES 


On  the  fifth  day 
after  packing  each 
lot  of  Hams,  it  is  nec- 
essary t  h  at  they 
should  be  overhauled. 
This  must  be  repeat- 
ed seven  days  later; 
again  in  ten  days; 
and  a  final  overhaul- 
ing should  be  given 
ten  days  later.  Over- 
hauling four  times 
while  curing,  and  at 
the  proper  time  in 
each  instance,  is  very 
important  and  must 
never  be  forgotten, 
especially  when  cur- 
ing with  this  mild, 
sweet  cure.  Overhaul- 
ing means  to  take  the 
Hams  out  of  the  brine 
and  to  repack  them 
in  the  same  brine. 
The  proper  way  to 

overhaul  is  to  take  a  perfectly  clean  tierce,  set  it  next 
to  the  tierce  of  Hams  to  be  overhauled,  pack  the  meat 
into  the  empty  tierce,  and  then  pour  the  same  brine 
over  the  meat. 


JOE 


Sc  I 


HOW  TO  CURE  HAMS  IN  CLOSED  UP 
TIERCES. 

(Copyrighted/  Reprint  Forbidden.) 

Large  packers,  who  employ  coopers,  should  always 
cure  Hams  in  closed  up  tierces,  as  this  is  the  best 
method  known. 

First:  — Mix  the 
proper  proportions  of 
Freeze  -  Em  -  Pickle, 
Sugar  and  Salt  for 
the  different  size 
Hams  to  be  cured. 
These  proportions  are 
given  in  the  table 
on  page  50,  under  the 
heading,  ' '  Small 
Hams,  Medium  Hams, 
Heavy  Hams/7  If 
the  tierces  are  to  be 
headed  up,  use  half 
of  the  Freeze-Em-Pic- 
kle,  Sugar  and  Salt 
for  rubbing  the  Hams, 


HOW  TO  CURE  HAMS 

INCL05EDUPTIERCE5 


FIRST. — 


and  the  half  that  is 
left  over,  after  the 
Hams  are  rubbed, 
should  be  dissolved  in 
the  water  which  is  to 
be  used  to  fill  the 
tierces.  Bub  each 
Ham  well  before 
packing;  put  only  285 
Ibs.  of  meat  in  each 
tierce,  and  then  head 
them  up. 

Second: — Lay  the 
tierces  on  their  sides 
and  fill  them  through 
the  bunghole  with 
water  in  which  the 
half  of  Freeze-Em-Pickle,  Sugar  and  Salt  left  over 
after  rubbing,  has  been  dissolved. 


SECOND.— 


54 


3. 


THIRD  — 


Third: — Insert  the 
bung  and  roll  the 
tierces.  This  will  mix 
and  dissolve  the 
Freeze  -  Em  -  Pickle, 
Sugar  and  Salt 
rubbed  on  the  meat. 
Where  the  pieces  of 
meat  press  tightly 
against  each  other  or 
against  the  tierce,  the 
brine  does  not  act  on 
the  meats;  but  if  the 
meats  are  properly 
rubbed  with  the  mix- 
ture of  Freeze-Em-Pickle,  Sugar  and  Salt  before  being 
packed  in  the  tierce,  such  surfaces  will  be  acted  upon 
by  the  undissolved  mixture,  so  that  curing  will  be 
uniform,  and  no  portion  of  the  piece  will  be  lerft  in- 
sufficiently cured  even  if  the  brine  does  not  come  in 
contact  with  it.  For  this  reason,  it  is  important  that 
each  piece  should  be  carefully  rubbed  with  the  mix- 
ture of  Freeze-Em-Pickle,  Sugar  and  Salt  before  being 
packed  in  the  tierce. 

Fourth:  — Overhaul 
five  days  after  pack- 
ing; again  seven  days 
later;  again  in  ten 
days,  and  once  more 
ten  days  thereafter. 
At  each  overhauling, 
examine  each  tierce 
for  leaks;  if  any  of 
the  Pickle  has  leaked 
out,  knock  the  bung 
in  and  refill.  Remem- 
ber to  overhaul  four 
times  during  the  pe- 
riod of  the  first  thir- 
ty-two days. 

Fifth:  —  Overhaul 
the  Hams  in  closed 

up  tierces,  simply  by  rolling  the  tierces  from  one  end 

of  the   cooler  to  the  other.     They  ought  to  be  rolled 

at  least  100  feet. 

Sixth: — See    paragraph    on    temperature    for    curing 

meat,  page  46. 

55 


FOURTH.- 


Sc 


SHOULDERS  AND 
PICNIC  HAMS 


DIRECTIONS    FOR    CURING   SHOULDERS. 

(Copyrighted;  Reprint  Forbidden.) 

New  York  Shoulders: — Have  shank  cut  off  above 
knee,  trimmed  close  and  smooth,  and  square  at  the 
butt. 

California  or  Picnic  Hams  are  made  from  Medium 
and  Heavy  Shoulders,  well-rounded  at  the  butt,  and 
trimmed  as  near  to  the  shape  of  a  Ham  as  possible. 

Boston  Shoulders  are  made  from  Light  Shoulders, 
well-rounded  at  the  butt,  similar  to  California  Hams. 

California  and  Picnic  Hams  and  Square  Cut  Butts, 
are  cured  in  the  same  way,  and  with  the  same  brine, 
the  only  change  being  in  the  strength  of  the  brine 
and  the  time  of  curing,  which  must  be  made  to  suit 
the  size  of  the  Shoulder. 

Small  Shoulders. 


Use  for  100  Ibs. 
Small  Shoulders. 


7  Ibs.  of  Common  Salt. 

1  Ib.  of  Freeze-Em-Pickle. 

2  Ibs.  of  Granulated  Sugar. 
5  gals,  of  Cold  Water. 

Cure  in  this  brine  50  to  60  days. 


56 


.  TLT.  S.-S.. 


Medium  Shoulders. 

f  8    Ibs.  of  Common  Salt. 
TT     -P     -i  ™  IT,  U  lb-  °f  Freeze-Em-Pickle. 

Y/6.         Sv      ?^         -I  2  Ibs.  of  Granulated  Sugar. 
Medium-Shoulders.  ]  g  ga]s   of  Cold  mter 

I  Cure  in  this  brine  60  to  70  days. 

Heavy  Shoulders. 

c  9    Ibs.  of  Common  Salt. 

TT      „     ,  AA  „  1  Ib.  of  Freeze-Em-Pickle. 

Use  for  100  Ibs.  Granulated  Sugar. 

Heavy  Shoulders,  l       f  Water 


Qf 
L  Cure  in  this  brine  75  to  80  days. 

The  sugar  used  must  be  Pure  Granulated  Sugar;  yellow 
or  brown  sugar  must  not  be  used. 

First.  —  Sort  the  Shoulders,  separating  the  Small, 
Medium  and  Large. 

Second.  —  Take  enough  of  any  one  size  of  the  assorted 
Shoulders  to  fill  a  tierce,  which  will  be  285  Ibs.;  then 
thoroughly  mix  together  in  a  large  pail,  or  box,  the 
following  proportions  of  Freeze-Em-Pickle,  Sugar  and 
Salt: 

Use  for  285  Ibs.  of  Small  Shoulders,  3  Ibs.  of  Freeze- 
Em-Pickle,  6  Ibs.  of  best  pure  Granulated  Sugar,  and 
21  Ibs.  of  Salt. 

For  285  Ibs.  of  Medium  Shoulders,  3  Ibs.  of  Freeze- 
Em-Pickle,  6  Ibs.  of  best  Granulated  Sugar  and  24  Ibs. 
of  Salt. 

For  285  Ibs.  of  Heavy  Shoulders,  3  Ibs.  of  Freeze- 
Em-Pickle,  6  Ibs  of  best  Granulated  Sugar,  and  27  Ibs. 
of  Salt. 

Curing  Shoulders  in  Open  Packages. 

When  it  is  desired  to  cure  Shoulders  in  Open  Pack- 
ages, use  the  foregoing  proportions  and  in  every  way 
handle  the  Shoulders  as  directed  for  Hams,  on  page  51. 
57 


Be  I 


IHEJ 

Quantity  of  Brine  for  Curing  100  Lbs.  of  Shoulders. 


The  same  quantity  of  brine  should  be  used  for  cur- 
ing Shoulders  as  directed  for  Curing  Hams,  full  direc- 
tions for  which  will  be  found  on  page  52. 

Quantity  of  Shoulders  to  Cure  in  Each  Tierce. 

The  same  quantity  of  Shoulders  and  the  same  amount 
of  brine  should  be  used  as  directed  for  Curing  Hams, 
on  page  52.  The  same  remarks  with  regard  to  the  varia- 
tion in  the  amount  of  brine  for  each  tierce,  and  how 
to  be  sure  to  have  the  proper  amount  of  the  right 
strength  of  brine,  apply  in  curing  Shoulders,  the  same 
as  for  Hams,  (see  page  52).  Likewise  do  not  use  Syrup 
and  Molasses  barrels  for  Curing  Shoulders. 

How  to  Overhaul  Shoulders  When  Curing  in 
Open  Packages. 

It  is  important  to  follow  the  same  directions  for 
Overhauling  Shoulders  that  are  given  for  Overhauling 
Hams.  (See  page  53.) 

How  to  Cure  Shoulders  in  Closed  Up  Tierces. 

Follow  the  same  directions  for  Curing  Shoulders  as 
given  for  Curing  Hams  in  Closed  Up  Tiercel-,  on  page 
54. 

How  to  Overhaul  Shoulders  When  Cured  in  Closed 
Up  Tierces. 

Follow  exactly  the  same  instructions  as  are  given  for 
Overhauling  Hams  when  cured  in  Closed  Up  Tierces,  on 
page  55. 

Pumping  Shoulders. 

Pump  Shoulders  as  directed  on  page  76. 
58  ' 


BONELESS  ROLLED  SHOULDERS 

(Copyrighted;  Reprint  Forbidden.) 

Boneless  Boiled 
Shoulders  should  be 
made  in  the  following 
manner:  Take  the 
Shoulders  from  hogs 
that  have  been  prop- 
erly chilled  and  bone  them.  If  the  meat  has  been 
thoroughly  chilled,  so  it  is  perfectly  solid  and  chilled 
throughout,  the  Shoulders  are  ready  to  cure;  but  if  the 
meat  is  not  perfectly  solid  and  firm  on  the  inside, 
where  the  bone  has  been  removed,  the  Shoulders  should 
be  spread  out  in  the  cooler  on  racks  for  24  hours,  until 
the  meat  is  thoroughly  chilled  and  firm. 

Small  Boneless  Boiled  Shoulders. 

17  Ibs.  of  Common  Salt. 
1  Ib.  of  Freeze-Em-Pickle. 
2  Ibs.  of  Best  Granulated  Sugar. 
5  gallons  of  Cold  Water. 
L  Cure  in  this  brine  30  to  40  days. 

Medium  Boneless  Boiled  Shoulders. 

f  8    Ibs.  of  Common  Salt. 
Use  for  100  Ibs.       1  Ib.  of  Freeze-Em-Pickle. 
Medium  Boned    -j   2  Ibs.  of  Best  Granulated  Sugar. 
Shoulders.  |   5  gallons  of  Cold  Water. 

[  Cure  in  this  brine  40  to  50  days. 

Large  Boneless  Boiled  Shoulders. 

'  9     Ibs.  of  Common  Salt. 
Use  for  100  Ibs.       1  Ib.  of  Freeze-Em-Pickle. 
Large  Boned        -    2  Ibs.  of  Best  Granulated  Sugar. 
Shoulders.  5  gallons  of  Cold  Water. 

,  Cure  in  this  brine  50  to  60  days. 

The  sugar  used  must  be  Pure  Granulated  Sugar;  yellow 
or  brown  sugar  must  not  be  used. 

First: — Sort  the  Boneless  Shoulders,  separating  the 
Small,  Medium  and  Large,  as  the  different  sizes 
should  be  cured  in  separate  barrels. 

Second: — Take  enough  of  any  one  size  of  the  Boned 
Shoulders  to  fill  a  tierce,  which  will  be  285  Ibs.  Then 
thoroughly  mix  together,  in  a  large  pail  or  box,  the 
following  proportions  of  Freeze-Em-Pickle,  Sugar  and 
Salt: 


59 


Sc  co. 


Use  for  285  Ibs.  of  Small  Boneless  Shoulders,  3  Ibs. 
of  Freeze-Em-Pickle,  6  Ibs.  of  Best  Granulated  Sugar 
and  21  Ibs.  of  Salt. 

Use  for  285  Ibs.  of  Medium  Boneless  Shoulders,  3  Ibs. 
of  Freeze-Em-Pickle,  6  Ibs.  of  Best  Granulated  Sugar 
and  24  Ibs.  of  Salt. 

Use  for  285  Ibs.  of  Large  Boneless  Shoulders,  3  Ibs. 
of  Freeze-Em-Pickle,  6  Ibs.  of  Best  Granulated  Sugar 
and  27  Ibs.  of  Salt. 

Third: — After  the  Shoulders  have  been  weighed, 
take  for  example  that  one  has  285  Ibs.  of  Medium 
Boneless  Shoulders,  averaging,  boned,  about  10  Ibs., 
which  would  make  28  pieces  for  a  tierce  of  285  Ibs. 
Now,  take  the  3  Ibs.  of  Freeze-Em-Pickle,  6  Ibs.  of 
Granulated  Sugar  and  24  Ibs.  of  Salt  to  be  used  for 
the  tierce  of  Medium  Shoulders,  and  mix  together 
thoroughly  in  a  box  or  tub. 

Fourth: — Rub  about  %.  Ib.  of  this  mixture  in  each 
Shoulder  where  the  bone  has  been  removed,  then  roll 
it  and  tie  it  in  the  regular  way.  After  it  is  rolled 
and  tied,  rub  about  *4  Ib.  of  the  mixture  all  over  the 
outside,  and  pack  the  Shoulders  into  the  tierce.  After 
the  28  Boneless  Shoulders  have  been  packed  nicely 
into  the  tierce,  put  clean  boards  over  the  top  of  the 
meat  and  weight  or  fasten  down  these  boards,  so  as 
to  keep  them  under  the  brine. 

The  sugar  must  be  Pure  Granulated  Sugar;  yellow  or 
brown  sugar  must  not  be  used.  When  adulterated  sugar 
is  used  the  brine  becomes  thick  in  two  weeks,  but  when 
Pure  Granulated  Sugar  is  used  it  will  last  quite  a  while, 
depending  upon  the  conditions  under  which  the  brine  is 
kept 

Fifth:— Take  all  of  the  mixed  Freeze-Em-Pickle, 
Granulated  Sugar  and  .Salt  that  is  left  after  rubbing 
the  meat,  and  use  it  in  making  the  brine.  It  will 
require  between  14  and  15  gallons  of  brine,  as  tierces 
vary  somewhat  in  size,  for  each  standard  size  tierce  of 
Boneless  Shoulders.  Make  the  brine  by  dissolving  in 
about  14  gallons  of  water  all  of  the  mixed  Freeze-Em- 
Pickle,  Granulated  Sugar  and  Salt  that  is  left  after 
rubbing.  As  tierces  vary  so  in  size,  it  is  always  best 
to  dissolve  the  Freeze-Em-Pickle,  Sugar  and  Salt  in  a 
less  quantity  of  water,  say  about  14  gallons  for  a 
tierce.  After  this  brine  is  added  to  the  meat,  should 
the  tierce  hold  more,  simply  add  cold  water  until  the 
tierce  is  filled.  The  right  amount  of  Freeze-Em-Pickle, 

60 


Sugar  and   Salt   has   already  been   added,   now   simply 
add  sufficient  water  to  well  cover  the  meat. 

In  curing  a  less  quantity  than  a  full  tierce  of  Bone- 
less Rolled  Shoulders,  cut  down  the  amount  of  Freeze- 
Em-Pickle,  Granulated  Sugar  and  Salt  and  the  quan- 
tity of  water,  according  to  the  quantity  of  Boneless 
Shoulders  to  be  cured. 

Quantity  of  Brine  for  Curing  Less  Than  100  libs,  of 

Boneless  Rolled  Shoulders. 

The  same  directions  should  be  followed  in  curing  less 
than  100  Ibs.  of  Boneless  Rolled  Shoulders  as  are  given 
for  Hams,  on  page  52. 

The   Use   of   Molasses   and  Syrup   Barrels  in   Curing 

Boneless  Rolled  Shoulders. 

The  remarks  concerning  the  use  of  these  barrels  in 
curing  Hams  apply  with  equal  force  to  the  curing  of 
Boneless  Rolled  Shoulders,  and  we  refer  to  page  52. 

Shape  of  Vats  for  Curing  Boneless  Rolled  Shoulders. 

See  page  53  concerning  the  Shape  of  Vats  for  curing 
Hams,  as  the  same  remarks  apply  in  curing  Boneless 
Rolled  Shoulders. 

How    to    Overhaul    Boneless    Rolled    Shoulders    When 

Cured  in  Open  Packages. 

See  page  53  and  follow  the  same  instructions  for 
overhauling  as  are  given  for  overhauling  Hams  when 
curing  in  open  packages. 

Pumping  Boneless  Rolled  Shoulders. 

This  should  not  be  neglected.  See  page  76  and  fol- 
low the  directions  closely.  The  Pumping  of  Boneless 
Rolled  Shoulders  is  very  important,  because  when  they 
are  Boned  and  Rolled,  most  of  the  outside  surface  is 
covered  with  Rind,  which  prevents  the  Brine  from  get- 
ting through  to  the  meat.  However,  by  rubbing  the 
inside  of  the  Shoulder  with  the  Curing  Mixture  and 
then  Pumping  them  before  Curing,  good  results  will 
always  be  assured. 

61 


IOEJ 


Sc 


DIRECTIONS  FOR  MAK- 
ING SUGAR  CURED 
BREAKFAST  BACON. 

(Copyrighted;  Reprint  Forbidden.) 

Light  Bellies. 

Use    for    100    Ibs.    Light    Bellies. 
5  Ibs.  of  Common  Salt. 

1  Ib.  of  Freeze-Em-Pickle. 

2  Ibs.  of  Granulated  Sugar. 
5  gallons  of  Cold  Water. 

Cure  in  this  brine  20  to  25  days. 

Heavy  Bellies. 
Use  for  100  Ibs.  Medium  or  Heavy 

Bellies. 
7      Ibs.  Common  Salt. 

1  Ib.  of  Freeze-Em-Pickle. 

2  Ibs.  Granulated  Sugar. 
5  gals.  Cold  Water. 

Cure  in  this  brine  25  to  40  days, 

according  to   size. 
First: — Mix     together     the     proper     proportions     of 
Freeze-Em-Pickle,  Sugar  and  Salt,  as  stated  above  for 
every  100  Ibs.  of  Bellies. 

Second:— Take  a  perfectly  clean  tierce,  tub  or  vat,  and 
sprinkle  a  little  of  the  mixed  Freeze-Em-Pickle,  Granulated 
Sugar  and  Salt  on  the  bottom.  The  sugar  used  must  be 
Pure  Granulated  Sugar;  yellow  or  brown  sugar  must  not 
be  used.  When  adulterated  sugar  is  used,  the  brine  be- 
comes thick  in  two  weeks;  but  when  Pure  Granulated 
Sugar  is  used,  it  will  last  quite  a  while,  depending  upon 
the  condition  in  which  the  brine  is  kept. 

Third:— Take  half  of  the  mixed  Freeze-Em-Pickle, 
Granulated  Sugar  and  Salt  and  rub  each  piece  of  Belly 

62 


c«  CCAGCD.     r.  s. 


with  the  mixture  and  then  pack  as  loosely  as  possible. 

Fourth: — Put  clean  boards  over  the  top  of  the 
Bellies  and  fasten  or  weight  the  boards  down  so  as  tq 
keep  them  covered  with  the  brine. 

Fifth: — All  of  the  mixed  Freeze-Em-Pickle,  Granu- 
lated Sugar  and  Salt  that  is  left  after  rubbing  the 
meat  should  be  used  for  making  the  brine. 

Sixth: — For  each  100  Ibs.  of  Bellies  packed  in  the 
tierce,  tub  or  vat,  add  not  less  than  5  gallons  of  brine, 
and  pour  it  over  the  meat.  Five  gallons  of  water  by 
measure  or  forty-two  pounds  by  weight,  will  make  suf- 
ficient brine  to  cover,  and  is  the  proper  amount  for 
each  100  Ibs.  of  Bellies. 

Seventh: — Before  putting  the  water  over  the  Bellies, 
dissolve  in  it  the  mixed  Freeze-Em-Pickle,  Sugar  and 
Salt  left  after  rubbing;  stir  it  for  a  few  minutes  until 
it  is  thoroughly  dissolved,  and  then  pour  this  brine 
over  the  Bellies. 

Eighth: — Bellies  must  be  overhauled  three  times 
while  curing — once  on  the  fifth  day;  again  seven  days 
later,  and  again  in  ten  days  more.  Overhauling  must 
never  be  neglected,  if  good  results  are  desired. 

Overhauling  means  to  take  the  meat  out  of  the  brine 
and  repack  it  in  the  same  brine.  The  proper  way  to 
overhaul  is  to  take  a  perfectly  clean  tierce  or  vat,  set 
it  next  to  the  tierce  or  vat  of  Bellies  to  be  over- 
hauled, pack  the  meat  into  the  empty  package  and 
then  pour  the  same  brine  over  the  meat. 

PUMPING  BREAKFAST  BACON. 

(Copyrighted;  Reprint  Forbidden.) 

Many  Packers  pump  Breakfast  Bacon  when  it  is  put 
into  the  brine,  and  we  can  heartily  recommend  this, 
as  Bacon  that  is  properly  pumped  will  be  cured  in 
one  half  the  time  and  it  will  have  a  uniform  cure  and 
color  throughout  and  will  be  as  well  cured  on  the  in- 
side as  the  outside.  Great  care,  however,  should  be 
exercised  in  making  the  pumping  pickle.  It  must  be 
made  according  to  the  formula  given  on  page  76, 
just  the  same  as  for  Pumping  Hams.  The  pieces  of 
Bacon  should  be  pumped  in  from  three  to  five  places, 
according  to  the  size  of  the  piece.  Very  large  pieces, 
especially  if  the  rib  is  left  in  them,  can  be  pumped 
several  times  more. 


Sc  I 


CORNED-BEEF 


CORNED- BEEF  SPECIAL 
TO-DAY 


FEWBUTCHERSIREALIZE 

(Copyrighted;  Reprint  Forbidden.) 

Few  Butchers  realize  the  importance  of  building  up 
a  reputation  on  good  Corned  Beef.  A  good  trade  on 
Corned  Beef  enables  the  dealer  to  get  higher  prices 
for  Plates,  Bumps,  Briskets  and  other  cuts  which  other- 
wise would  have  to  be  sold  at  a  sacrifice.  Corned 
Beef  cured  by  the  Freeze-Em-Pickle  Process  will  have 
a  Delicious  Corned  Beef  Flavor,  a  Fine,  Ked,  Cured- 
Meat  Color,  will  not  be  too  Salty. 

To  obtain  the  best  results  ini  curing  Corned  Beef,  it 
is  always  advisable  to  first  soak  the  meat  for  a  few 
hours  in  a  tub  of  fresh  cold  water  to  which  a  few 
handfuls  of  salt  have  been  added.  This  will  draw  out 
the  blood  which  would  otherwise  get  into  the  brine. 
The  membrane  on  the  inside  of  the  Plates  and  Flanks 
should  be  removed  and  the  Strip  of  Gristle  cut  off  the 
edge  of  the  Belly  Side. 

If  any  part  is  tainted,  mouldy,  discolored  or  slimy, 
it  must  be  trimmed  off.  so  no  slimy  or  tainted  parts 
will  get  into  the  brine.  If  Plates  or  Briskets  are  to  be 
rolled,  a  small  amount  of  mixed  Zanzibar  Brand  Corned 
Beef  Seasoning,  Freeze-Em-Pickle,  Sugar  and  Salt 
must  be  sprinkled  on  the  inside  before  rolling  them. 
This  will  give  the  meat  a  Delicious  Flavor  and  results  in  a 
Nice  Red  Color  and  will  cure  it  more  uniformly  and  quickly. 


Use  for  100  Ibs. 
Plates,  Rumps, 
Briskets,  etc. 


DIRECTIONS  FOR  MAKING  FINE  CORNED 
BEEF. 

(Copyrighted;  Reprint  Forbidden.) 

f  5  Ibs.  of  Common  Salt. 

1  Ib.  of  Freeze-Em-Pickle. 

2  Ibs.  of  Granulated  Cane  Sugar. 
6-8  ozs.  Z.  B.  Corned  Beef  Seasoning. 
5  gals,  of  Cold  Water. 

Cure  the  meat  in  this  brine  15  to  30  days,  according 
to  weight  and  thickness  of  the  piece. 

Retail  Butchers  who  cure  Corned  Beef  in  small  quan- 
tities, and  who  from  day  to  day  take  out  pieces  from 
the  brine  and  add  others,  should  make  the  brine  and 
handle  the  Corned  Beef  as  follows: 

To  every  five  gallons  of  water  add  five  pounds  of 
common  salt,  one  pound  of  Freeze-Em-Pickle  and  two 
pounds  of  granulated  sugar.  In  summer,  if  the  temper- 
ature of  the  curing  room  or  cooler  .cannot  be  kept 
down  as  low  as  40  degrees,  then  use  one  pound  of  sugar 
for  five  gallons  of  water.  If  the  cooler  is  kept  below 
40  degrees,  use  two  pounds  of  sugar.  In  winter  the 
curing  can  always  be  done  in  a  temperature  of  36  to 
38  degrees,  and  then  two  pounds  of  sugar  to  five  gal- 
lons of  water  should  always  be  used.  The  sugar  must 
be  Pure  Granulated  Sugar.  Yellow  or  Brown  Sugar  must 
not  be  used.  When  adulterated  sugar  is  used,  the  brine 
becomes  thick  in  two  weeks,  but  when  pure  granulated 
sugar  is  used  it  will  last  quite  a  while,  depending  largely 
upon  the  conditions  under  which  the  brine  is  kept. 

65 


Sc 


THE  SEASONING  OF  CORNED  BEEF. 

It  is  simple  enough  to  add  Seasoning  to  the  corned 
beef,  but  the  ability  to  decide  what  proportion  of 
just  what  spices,  etc.,  will  produce  the  most  desirable 
flavor  requires  ripe  judgment  and  long  experience. 
There  are  many  butchers  today  who  could  greatly 
improve  their  corned  beef  if  they  but  knew  more 
about  the  proper  seasoning  and  the  proportions  to  use. 
We  have  worked  out  this  problem  for  him  in  our  spe- 
cial Corned  Beef  Flavor.  It  is  a  splendid  combination 
of  just  those  spices,  etc.,  most  suited  for  seasoning 
corned  beef,  and  imparts  a  most  zestful  and  appetiz- 
ing flavor.  This  flavor  should  be  added  by  tying  it 
up  in  a  piece  of  cheese  cloth  and  allowing  it  to  lay  in 
the  brine  which  contains  the  corned  beef.  This  will 
flavor  the  brine  and  thus  the  corned  beef  becomes 
uniformly  and  thoroughly  seasoned  without  any  par- 
ticles of  the  seasoning  adhering  to  the  meat. 

HOW  TO  KNOW  WHEN  CORNED  BEEF  IS 
NOT  FULLY  CURED. 

(Copyrighted;  Reprint  Forbidden.) 
If  a  piece  of  Corned  Beef  is  cut,  before  or  after  it  is 
cooked,  and  the  inside  is  not  a  nice  red  color,  it  is  be- 
cause the  meat  is  not  cured  through.  It  is  often  sold 
in  this  condition,  but  it  should  not  be,  as  it  does  not 
have  the  proper  flavor  unless  it  has  been  cured  all  the 
way  through,  which  requires  two  or  three  weeks  in  a 
mild  brine,  depending  upon  the  size  of  the  piece  of 
meat.  Corned  Beef  pickled  for  four  or  five  days  in  a 
strong  brine,  with  an  excessive  amount  of  saltpetre  in 
it,  as  some  butchers  cure  it,  is  not  good  Corned  Beef 
and  does  not  have  the  proper  flavor,  although  it  may 
be  red  through  to  the  center,  the  color  being  due  to  the 
large  amount  of  saltpetre  used  in  the  brine. 

The  Freeze-Em-Pickle  Process  of  curing  gives  the 
meat  a  different  and  better  flavor. 


•56 


PUMPING  CORNED  BEEF. 

(Copyrighted;  Reprint  Forbidden.) 

We  recommend  Pumping  Corned  Beef  with  a  Pickle 
Pump,  before  it  is  put  into  the  brine.  In  this  way 
the  meat  is  cured  in  about  half  the  time  and  it  will 
be  cured  from  the  inside  just  the  same  as  from  the  out- 
side, and  will  be  more  uniform  in  color  throughout  than 
if  cured  without  pumping.  If  Corned  Beef  is  pumped, 
it  should  be  pumped  with  the  same  pickle  as  for  pump- 
ing Hams,  formula  for  which  is  given  on  page  76. 
The  pieces  of  Corned  Beef  should  be  pumped  in  from 
two  to  four  places,  according  to  the  size  of  the  piece 
of  meat.  One  will  soon  become  accustomed  to  it,  after 
pumping  a  few  pieces.  Pumping  can  of  course  be  over- 
done, and  too  much  brine  must  not  be  pumped  into  the 
meat;  otherwise  it  will  puff  out  too  much  and  become 
spongy. 


GARLIC  FLAVORED  CORNED  BEEF. 

(Copyrighted;  Reprint  Forbidden.) 

Many  people  like  Garlic  Flavor  in  Corned  Beef,  and 
butchers  who  want  to  please  their  customers  should 
keep  a  supply  of  Corned  Beef  both  with  and  without 

the  Garlic  Flavor.  We 
make  a  special  prepara- 
tion, known  as  Vacuum 
Brand  Garlic  Compound, 
with  which  butchers  are 
able  to  give  a  Garlic 
Flavor  to  any  kind  of 
meat,  without  having 
any  of  the  objectionable 
features  that  result  from 
the  use  of  fresh  Garlic. 

Vacuum  Brand  Garlic 
Compound  is  a  powder 
which  we  manufacture 
from  Selected  Garlic.  The 
flavor  given  by  it  is  deli- 
cious, and  the  advantages 
gained  by  it  will  be  thor- 
oughly appreciated  by  all 
use  & 


SOME  PEOPLE 
PREFER 

be  thoroughly  appreciated  by 


Sc. 


HOME-MADE  PRESSED 
COOKED  CORNED  BEEF 


DIRECTION  FOR  MAKING  COOKED 
CORNED  BEEF. 

(Copyrighted;  Reprint  Forbidden.) 

Take  fully  cured  Corned  Beef  and  cut  it  up  into 
different  sizes,  and  pack  it  nicely  into  a  cooked  corned 
beef  press,  sprinkling  a  little  Zanzibar  Brand  Corned 
Beef  Seasoning  between  each  layer  of  meat  so  as  to 
give  it  a  delicious  flavor.  All  Butchers'  Supply 
Houses  sell  presses  made  especially  for  this  purpose. 
After  packing  the  pieces  of  Meat  into  the  press,  screw 
it  up  tight;  then  put  the  press  which  has  been  filled, 
into  hot  water,  of  a  temperature  of  180  F.,  and  leave 
it  there  for  one  and  a  half  hours,  then  reduce  the  tem- 
perature to  170  degrees  and  leave  it  there  for  one  hour 
longer.  A  very  large  press  might  require  three  hours 
cooking  before  the  meat  would  be  cooked  through. 
After  the  meat  is  thoroughly  cooked,  place  the  press 
in  the  cooler  and  let  it  remain  there  over  night.  The 
following  morning  the  Corned  Beef  will  be  thoroughly 
chilled  and  can  be  taken  out  of  the  press. 

In  the  summer  it  is  a  good  plan  to  dip  the  cake  of 
Cooked  Corned  Beef,  after  it  is  removed  from  the 
press,  into  Hot  Lard  for  a  second,  or  even  Hot  Tallow. 
This  will  coat  it  so  it  will  not  become  mouldy,  and  it 
will  keep  much  better  than  without  dipping  it. 

Pressed  Cooked  Corned  Beef  is  an  elegant  article,  is 
a  good  seller  and  very  often  women  would  be  only  too 
pleased  to  be  able  to  buy  this  from  the  butcher  and 
would  be  willing  to  pay  good  prices  for  it  if  they 
could  only  obtain  it.  Butchers  should  give  more  atten- 
tion to  preparations  of  this  kind,  as  they  would  help 
greatly  in  developing  business. 

68 


LJ.S.A. 


DIRECTIONS  FOR  MAKING  FANCY  DRIED 
BEEF. 

(Copyrighted;  Reprint  Forbidden.) 


„  SUCIU 

CHIPPED  BI 


How  to  Cure  Beef  Hams  and  Shoulder  Clots. 
SMALL  PIECES. 


Use  for  100  Ibs. 
Small  Beef  Hams 
and  Shoulder  Clots. 


f 


6  Ibs.  of  Common  Salt. 

1  Ib.  of  Freeze-Em-Pickle. 

2  Ibs.  of  Granulated  Sugar. 
5  gals,  of  Cold  Water. 
Cure  in  this  brine  50  to  60 

days. 


MEDIUM    PIECES. 


Use  for  100  Ibs. 
Medium  Beef  Hams 
and  Shoulder  Clots. 


7  Ibs.  of  Common  Salt. 

1  Ib.  of  Freeze-Em-Pickle. 

2  Ibs.  of  Granulated  Sugar. 
5  gals,  of  Cold  Water. 

Cure  in  this  brine  60  to  70 
da  vs. 


Use  for  100  Ibs. 
Heavy  Beef  Hams 
and  Shoulder  Clots. 


HEAVY  PIECES. 

8  Ibs.  of  Common  Salt. 

1  Ib.  of  Freeze-Em-Pickle. 

2  Ibs.  of  Granulated  Sugar. 
5  gals,  of  Cold  Water. 

Cure  in  this  brine  75  to  80 

days. 

The  sugar  used  must  be  Pare  Granulated  Sugar;  yellow 
or  brown  sugar  must  not  be  used. 

First. — Sort  the  Beef  Hams  and  Clots,  separating  the 
Small,  Medium  and  Large. 


Second. — Take  enough  of  any  one  size  of  the  as- 
sorted Beef  Hams  and  Clots  to  fill  a  tierce  which  will 
be  285  Ibs.;  then  thoroughly  mix  together  in  a  large 
pail  or  box,  the  following  proportions  of  Freeze-Em- 
Pickle,  Sugar  and  Salt: 

Use  for  285  Ibs.  of  Small  Beef  Hams  and  Small  Clots, 
3  Ibs.  of  Freeze-Em-Pickle,  6  Ibs.  of  best  Granulated 
Sugar  and  18  Ibs.  of  Salt. 

For  285  Ibs.  of  Medium  Beef  Hams  and  Medium 
Clots,  3  Ibs.  of  Freeze-Em-Pickle,  6  Ibs.  of  Granulated 
Sugar  and  21  Ibs.  of  Salt. 

For  285  Ibs.  of  Heavy  Beef  Hams  and  Heavy  Clots, 
3  Ibs.  of  Freeze-Em-Pickle.  6  Ibs.  of  best  Granulated 
Sugar  and  24  Ibs.  of  Salt. 

Curing  Beef  Hams  and  Clots  in  Open  Barrels. 

Follow  exactly  the  same  instructions  as  given  for 
curing  Hams  in  Open  Packages,  page  51. 

Quantity  of  Brine  for  Curing  100  I/bs.  of  Beef  Hams 
and  Clots. 

Use  the  same  quantity  of  Brine  and  the  same  amount 
of  Beef  Hams  and  Clots  as  directed  for  curing  Hams, 
on  page  52.  The  same  remarks  apply  as  to  variations 
in  the  size  and  shape  of  vats,  and  in  the  general  hand- 
ling, as  given  for  Hams. 

How  to  Overhaul  Beef  Hams  and  Clots  When  Curing 
in  Open  Packages. 

Overhaul  and  handle  exactly  as  directed  for  Hams, 
on  page  53. 

How  to  Cure  Beef  Hams  and  Clots  in  Closed  Up  Tierces. 

Follow  the  same  directions  in  every  way  as  given  for 
curing  Hams  in  Closed  Up  Tierces,  page  54. 

How  to  Overhaul  Beef  Hams  and  Clots  When  Cured  in 
Closed  Up  Tierces. 

Follow  exactly  the  directions  for  overhauling  Hams 
when  cured  in  Closed  Up  Tierces,  given  on  page  55. 

Pumping  Beef  Hams  and  Clots. 

Follow  the  general  directions  for  Pumping,  which 
will  be  found  on  page  76. 

70 


(Copyrighted;  fifeprint  Forbidden.) 
Take  100  Ibs.  of  boneless  Beef  Plates  and  cure  them 
in  brine  made  as  follows: 
5  gallons  of  cold  water. 
5  Ibs.  of  common  salt. 

1  Ib.  of  Freeze-Em-Pickle  and 

2  Ibs.  of  granulated  sugar. 

Cure  the  Plates  in  this  brine  10  to  30  days  in  a 
cooler.  The  temperature  should  not  be  higher  than 
42  to  44  degrees  Fahrenheit,  but  38  to  40  degrees  tem- 
perature is  always  the  best  for  curing  purposes. 

The  5  gallons  of  brine  should  be  flavored  by  placing 
in  it  about  6  to  8  ounces  of  Zanzibar  Brand  Corned 
Beef  Seasoning.  After  the  meat  has  been  fully  cured 
in  accordance  with  the  above  directions,  sprinkle  some 
Corned  Beef  Seasoning  on  the  meat;  then  roll  the  meat 
and  tie  it  tight  with  a  heavy  string.  The  meat  should 
then  be  boiled  slowly. 

Eolled  Spiced  Beef  should  be  boiled  Ihe  same  as 
hams,  in  water  that  is  155  degrees  Fahrenheit. 

This  Rolled  Spiced  Beef  is  sold  to  customers  raw  as 
well  as  boiled.  Many  prefer  to  buy  it  raw  and  boil  it 
at  home.  This  style  of  Corned  Beef  makes  axbeautiful 
display  on  the  counter  and  butchers  will  find  this  a 
profitable  way  of  working  off  fat  plates.  Meat  worked 
up  in  this  way  brings  a  good  price  and  is  a  ready 
seller.  Those  liking  Garlic  Flavor  can  also  add  a 
smaii  quantity  of  Garlic  Compound  or  Garlic  Condiment. 


Sc 


GENERAL  HINTS  FOR  CURING  MEATS. 

(Copyrighted;  Reprint  Forbidden.) 

Curers  of  meat,  who  are  well  acquainted  with  us  know 
that  we  have  been  in  a  position  to  acquire  more  than 
the  average  knowledge  in  the  curing  and  handling  of 
meats.  As  is  well  known,  we  have  been  consulting  chem- 
ists and  packing  house  experts  for  many  years;  therefore, 
the  general  information  which  we  offer  for  curing  meats 
are  suggested  by  the  results  of  many  years  of  practical 
experience. 


CHILLING  MEATS. 

(Copyrighted;  Reprint  Forbidden.) 


Hams,  Shoulders,  Bel- 
lies and  other  cuts  must 
be  thoroughly  chilled  be- 
fore they  are  put  into 
pickle.  From  one  to 
two  days  before  being 
packed,  depending  upon 
the  temperature,  they 
should  be  hung  up  or 
laid  on  a  rack  in  the 
cooler,  in  order  to  draw 
out  all  the  animal  heat 
that  is  in  them  and  to 
make  them  firm  and 
ready  for  packing.  Pack- 
ers, using  ice  machinery 
for  cooling,  can  bring 
the  temperature  low 
enough  during  the  warm 
weather  to  properly  chill 
the  meat;  however,  it 
must  not  be  frozen.  If 
the  cooler  in  which 
meats  are  chilled  is  not  cold  enough  to  make  the  Hams, 
Shoulders,  Bellies,  etc.,  firm  and  solid  in  48  hours,  it 
is  advisable  to  lay  the  meat  on  the  floor  over  night  and 
place  crushed  ice  over  it;  this  will  harden  the  meat. 

72 


Those  using  a  common 
ice  house  can  employ 
the  crushed  ice  method, 
which  is  to  spread  the 
meat  on  the  floor  and 
throw  cracked  ice  over 
the  meat,  allowing  it  to 
remain  over  night.  It 
should  always  be  remem- 
bered that  if  meat  is 
put  into  brine  soft  and 
spongy,  it  will  become 
pickle-soaked  and  in 
such  condition  will  never 
cure  properly.  It  will 
come  out  of  the  brine 
soft  and  spongy,  and 
will  often  sour  when  in 
the  smoke  house.  A  great 
deal  of  meat  spoils  in 
curing  only  for  the  rea- 
son that  the  animal  heat 
has  not  been  removed 
before  the  meat  is  packed  and  placed  in  brine.  When 
the  animal  heat  is  all  out  of  the  meat,  the  meat  will 
be  firm  and  solid  all  the  way  through.  In  order  to  get 
the  best  results,  the  inside  temperature  of  Hams  and 
Shoulders  when  packed,  should  not  be  over  36  to  38 
degrees  Fahrenheit.  The  meat  should  be  tested  with 
a  thermometer  made  for  this  purpose  before  it  is 
packed.  Every  curer  of  meat  should  have  one.  An 
illustration  of  same  will  be  found  on  page  284. 

OVERHAULING. 

(Copyrighted;  Reprint  Forbidden.) 

When  curing  Hams,  Shoulders,  and  all  kinds  of 
sweet-pickled  meats  in  open  vats,  overhauling  is  a 
very  important  feature;  it  must  be  done  at  least  four 
times  during  the  curing  period.  When  curing  in  closed 
up  tierces,  the  tierces  must  be  rolled  at  least  four  times 
during  the  curing  period.  Bellies  must  be  overhauled 
at  least  three  times  while  curing  in  open  vats,  and  if 
cured  in  closed  up  tierces,  they  must  be  rolled  at  least 
three  times  during  the  curing  period.  This  overhauling 
is  very  necessary  because  it  mixes  the  brine  and 
changes  the  position  of  .the  meat  in  such  a  way  that 
the  brine  gets  to  all  parts  of  it. 

73 


Be  I 


HOW  TO  BOIL  HAMS. 

(Copyrighted;  Reprint  Forbidden.) 

Heat  the  water  to  155  degrees  Fahrenheit.  Then 
place  the  hams  in  the  hot  water  and  keep  them  in  it 
from  eight  to  nine  hours,  according  to  the  size  of 
Hams.  Try  to  keep  the  water  as  near  to  155  degrees 
as  possible.  By  cooking  Hams  in  a  temperature  of  155 
degrees,  very  little  of  the  fat  will  cook  out  of  them 
and  float  on  top  of  the  water,  and  the  Hams  will  shrink 
very  little.  When  Hams  or  large  pieces  of  meat  are 
boiled  for  slicing  cold,  allow  them  to  remain  in  the 
water  until  it  is  nearly  cold,  for  by  so  doing  the  meat 
re-absorbs  much  of  the  nutriment  which  has  been 
drawn  out  during  the  cooking  process.  Then  put  them 
in  a  cooler  over  night,  so  that  they  will  become  thor- 
oughly chilled  before  slicing.  Hams  should  never  be 
cooked' in  boiling  water,  which  is  212  degrees  Fahren- 
heit, as  this  is  so  hot  that  most  of  the  fat  will  melt 
and  run  out  of  them. 


USING  BRINE  TWICE. 

(Copyrighted;  Reprint  Forbidden.) 
The  Pickle,  in  which  Hams  have 
been  cured,  but  which  is  still  sweet 
and  not  stringy  or  ropy,  is  the  best 
brine  in  which  to  cure  light  bellies. 
Nothing  need  be  added  to  it.  It 
should  be  used  just  as  it  comes  from 
the  Hams.  While  brine  in  which 
Hams  have  been  cured  can  be  used 
once  more  for  curing  Breakfast  Ba- 
con, it  should  be  remembered  that  it 
must  not  be  used  a  second  time  for 
curing  Hams  or  Shoul- 
ders. 

ICE  WATER. 
Never  use  the  drip 
water  of  melted  ice  from 
a  cooler  for  making 
Pickle,  as  it  contains 
many  impurities,  and 
therefore  should  never 
be  used. 


LJ.S.A. 


PUMPIN6MKI5 


PUMPING  MEATS. 

(Copyrighted;  Reprint  Forbidden.) 

We  highly  recom- 
mend pumping  Hams, 
Shoulders  and  other 
kinds  of  Cured  Meats. 
It  is  a  safeguard  in 
Hams  and  Shoulders 
against  shank  and 
body  souring,  should 
they,  through  some 
carelessness,  be  insuf- 
ficiently chilled  all 
the  way  to  the  bone, 
and  is  a  protection 
against  sour  joint, 
and  insures  a  uniform 
cure.  It  is  also  of 
great  advantage  to 
pump  Breakfast  Ba- 
con, Corned  Beef, 
Dried  Beef,  Dry  Salt 
Meats,  etc.  Packers  and  curers,  who  do  not  use  a 
pump  and  the  Freeze-Em-Pickle  Process,  are  suffering 
losses  from  spur  meats,  which  during  a  year's  business 
would  mean  a  large  profit  to  them. 

There  is  a  mistaken  idea  among  many  butchers  and 
packers  that  pumping  Hams  and  Shoulders  is  injurious 
to  the  meat.  The  facts  do  not  warrant  such  a  belief, 
as  the  best  cured  and  the  best  flavored  meats  are  those 
that  have  been  pumped.  When  Hams  and  Shoulders 
are  not  pumped,  it  requires  weeks  for  the  pickle  to 
penetrate  through  to  the  bone,  which  is  the  vital  spot 
of  a  Ham  or  Shoulder.  If  the  joijris,  tissues  and  meat 
around  the  bone  are  not  wholly  ana  thoroughly  cured, 
the  entire  Ham  or  Shoulder  is  inferior  and  no  good; 
because  it  furnishes  a  favorable  seat  for  the  develop- 
ment of  the  germs  of  putrefaction,  which  render  the 
meat  unfit  for  human  food. 

In  order  to  always  have  a  mild  cure,  sweet  flavor  at 
the  joints,  and  uniform  color,  they  should  be  pumped. 
Pumping  with  the  Freeze-Em-Pickle  Process  is  a  safe- 
guard against  shank  and  body  souring;  it  gives  the  in- 
side of  a  Ham  or  Shoulder  a  delicious  flavor,  a  good 
color,  and  insures  a  uniform  cure;  it  cures  the  joints 

75 


and  the  meat  around  the  bone  thoroughly,  and  greatly 
reduces  the  period  of  curing.  The  secret  and  principal 
feature  in  pumping  Hams  and  Shoulders,  is  to  have  the 
right  kind  of  pumping  brine.  When  common  brine,  or 
ordinary  sweet-pickle  is  used  for  pumping,  the  Hams 
or  Shoulders  usually  become  pickle-soaked,  and  if  the 
refrigerator  under  such  conditions  is  not  the  very  best, 
or  if  the  Hams  or  Shoulders  are  not  thoroughly  chilled, 
the  smallest  degree  of  animal  heat  which  may  be  re- 
maining in  them  will  start  fermentation,  causing  the 
meat  to  sour  next  to  the  joints.  It  is,  therefore,  plain 
to  be  seen  that  pumping,  under  such  conditions,  in- 
stead of  doing  good,  will  in  reality  result  in  injury,  and 
this  is  the  reason  why  so  many  who  have  tried  pump- 
ing meats  have  failed.  On  the  other  hand,  when  the 
pumping  brine  is  made  as  shown  herein,  all  of  these 
objections  are  overcome,  and  the  meat  will  not  be 
pickle-soaked,  nor  will  it  become  soft  and  flabby.  The 
brine  will  be  absorbed  by  the  meat  around  the  bone 
and  joints  so  thoroughly  as  to  leave  no  trace  of  it 
after  the  Ham  is  cured;  it  also  gives  the  inside  meat 
a  fine  red  color,  and  a  delicious  flavor.  Hams  that  have 
been  pumped  with  Freeze-Em-Pickle  and  cured  by  the 
Freeze-Em-Pickle  Process,  will  not  dry  up  and  become 
hard  when  fried  or  cooked;  when  sliced  cold  they  will 
not  crumble,  but  will  slice  nicely  and  have  a  delicate 
and  pleasing  flavor. 

DIRECTIONS  FOR  PUMPING. 

(Copyrighted;  Reprint  Forbidden.) 

One  gallon  of  pumping  brine  is  sufficient  for  pump- 
ing one  tierce,  or  285  Ibs.  of  meat.  Make  the  pumping 
brine  as  follows: 

y2  lb.  of  Freeze-Em-Pickle. 

1  lb     of  Pure  G'ranulated  Sugar. 

2  Ibs.  of  Salt. 

1  gal.  of  Water. 

The  sugar  used  must  be  Pure  Granulated  Sugar;  yel- 
low or  brown  sugar  must  not  be  used.  When  adul- 
terated sugar  is  used,  the  brine  becomes  thick  and 
would  spoil  the  meat  in  two  weeks.  Stir  the  above 
thoroughly  before  using.  As  this  will  make  a  thick 
brine  which  is  more  than  saturated,,  it  will  precipitate 
when  left  standing,  therefore,  when  mixed  in  large 
quantities,  it  should  be  stirred  occasionally.  Meats 

76 


, U.  S.-PL. 


should  never  be  pumped  with  anything  but  a  solution 
that  is  thoroughly  saturated. 

Pump  the  Hams  or  Shoulders  just  before  they  are 
packed,  and  if  it  is  desire^  to  rush  the  cure,  pump  them 
every  time  that  the  meat  is  overhauled.  The  pumping 
solution  must  be  cold  when  pumped  into  the  meat. 
Ordinarily,  three  insertions  of  the  needle  in  the  Hams 
are  sufficient;  once  at  the  shank  to  the  hock  joint  as 
shown  at  A,  once  to  the  thigh  and  along  the  bone, 
Fig.  B.,  and  once  from  the  butt 
end  to  the  joint  under  the  hip 
bone  and  into  the  fleshy  part. 
Fig.  C.  Solid  lines  show  needle 
up  to  point  of  insertion  and 
dotted  line  shows  direction  taken 
by  needle  after  insertion.  In  a 
very  heavy  Ham  as  many  as  six 
insertions  should  be  made,  and  the 
same  with  very  heavy  Shoulders. 
Three  insertions  of  the  needle  in- 
to a  medium  size  Shoulder  are 
sufficient;  one  at  Fig.  D, 
one  to  the  shoulder  joint 
at  Fig.  E,  and  one  under 
the  blade  from  the  end,  or  diagon- 
ally from  the  back  of  the  shoul- 
der toward  the  end  at  Fig.  F. 
More  insertions  may  be  made  without 
injury  to  the  meat,  but  the  above  are 
all  that  are  required  for  good  results. 
One  cubic  inch  of  solution  is  enough 
for  each  insertion,  and  after  withdraw- 
ing the  needle,  the  hole  must  be 
squeezed  shut  with  the  thumb  to  pre- 
vent the  solution  from  oozing  out.  Stir 
the  solution  well  before  starting  to 
pump.  The  Pumper  must  be  careful 
not  to  pump  air  into  the  meat.  Never 
allow  the  Pickle  to  go  below  the  end 
of  sucker  of  pump. 


HAMS 


SHOULDERS 


77 


1HEJ 


Sc 


USE  ONLY  PURE  SUGAR 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

It  will  be  noted  that,  in  all  of  our  directions  for  the  sweet 
pickling  of  meat,  we  lay  great  stress  upon  the  importance 
of  using  only  pure  sugar,  free  from  adulterations.  The  very 
best  and  purest  of  granulated  sugar  should  always  be  used, 
if  the  best  results  are  expected.  Sugar,  as  is  well  known 
is  a  great  nutrient  and,  as  a  food,  possesses  practically  the 
same  value  as  starch;  it  is  however,  much  more  readily 
digested.  Therefore  the  use  of  pure  sugar  assists  in  mak- 
ing meat  food  products  more  digestible.  In  preparing  a 
sweet  brine,  the  one  great  object  sought  to  be  attained  is 
that  the  brine  shall  have  the  highest  possible  penetrative 
quality.  Any  adulterant  in  the  sugar  tends  to  prevent  the 
penetration  of  the  sweet  pickled  brine  and  lessens  its  effi- 
ciency in  proportion  as  adulterants  are  contained  in  the 
sugar.  It  is  only  by  the  use  of  pure  granulated  sugar  that 
a  well-keeping  brine  can  be  produced.  Many  adulterants, 
even  though  they  are  natural  adulterants,  resulting  from 
lack  of  proper  refining  of  the  sugar,  tend  to  create  fermen- 
tation in  the  brine  producing  a  slimy  and  ropy  condition. 
As  is  well  known  to  those  best  experienced  in  the  sweet 
pickling  of  meat,  ropy  and  slimy  brine  is  almost  always 
sure  to  cause  meat  to  sour. 

Impurities  in  sugar  used  for  producing  sweet  pickle  will 
prevent  the  proper  coagulation  of  the  albumen  in  the  meat 
uices.  Coagulation  does  and  should  take  place  in  all  well 
cured  meat.  The  impurities  and  adulterants,  in  other 
words,  positively  counteract  the  effect  of  the  curing  agents 
in  the  brine.  Therefore  use  only  the  best  pure  granulated 
sugar  in  making  all  sweet  pickle.  The  general  conditions 
for  obtaining  pure  granulated  sugar  at  the  present  day  are 
very  much  improved  over  those  of  a  number  of  years  ago, 
prior  to  the  passage  of  the  Food  and  Drugs  Act  of  1906. 
For  instance,  you  can  form  a  good  idea  of  the  purity  of 
your  sugar  by  dissolving  a  quantity  in  water  to  make  a 
fairly  thick  syrup,  but  not  using  more  than  the  water  will 
78 


.  U.  S.  .-PL; 


take  up.  Cork  this  tightly  and  place  in  a  dark  room  over 
night.  We  have  seen  tests  made  in  this  way,  which  in 
twenty-four  hours  would  show  a  deposit  of  blue  coloring 
at  the  bottom  of  the  bottle,  and  also  a  considerable  quan- 
tity of  insoluble  salts.  This  comes  from  what  is  known  as 
"bluing"  the  sugar,  but  where  you  purchase  one  of  the 
well  known  manufacturers  products  marked,  "pure  granu- 
lated sugar",  these  difficulties  are  seldom  met  with  at  the 
present  time.  There  was  a  time  also  when  sugar  was  fre- 
quently adulterated  with  crystalized  glucose  or  as  is  com- 
monly known  "grape  sugar."  This  was  a  very  serious 
adulterant  from  the  view  point  of  the  sweet  pickle  curing 
of  meat,  as  glucose  tends  to  ferment  in  brine  very  quickly 
and  consequently  the  brine  would  become  ropy  and  slimy 
within  a  very  short  time.  This  resulted  in  sour  and  soggy 
hams,  bacon,  etc.,  so  that  the  purchase  of  cheap  sugar  con- 
taining impurities  was  never  a  saving,  but  proved  very 
costly  to  the  manufacturer  who  was  persuaded  to  purchase 
low  grade  sugar. 

It  has  been  a  common  practice  with  some  butchers  in 
preparing  sweet  pickle  to  use  molasses  or  syrup.  This 
method  we  strongly  urge  our  friends  not  to  adopt.  The 
saving  will  be  many  times  lost  by  meat  which  will  have 
to  be  thrown  away  because  of  ropy,  fermented  and  sour 
pickle.  We  cannot  urge  upon  our  friends  too  strongly 
that  they  use  only  pure  granulated  sugar.  Not  only  from 
the  standpoint  of  keeping  sweet  pickle  brine  in  good,  clean 
condition,  but  from  the  view  point  of  flavor  and  thorough 
cure,  the  use  of  pure  granulated  sugar  is  absolutely  neces- 
sary for  producing  the  proper  kind  of  finished  meat  food 
products. 

Sugar  is  considered  as  a  natural  preservative,  but  it  must 
be  borne  in  mind  that  sugar  is  used  in  the  sweet  pickle 
method  of  curing  meat,  not  only  as  a  preservative,  but  also 
as  a  flavor.  Pure  sugar  has  the  property  of  combining 
with  the  other  curing  agents  and  by  its  penetrative  prop- 
erty carries  the  other  curing  agents  into  the  cells  of  the 
79 


meat  tissue  more  thoroughly.  This  results  in  the  uniform 
action  of  the  curing  agent,  producing  even  flavored  meat 
as  a  result  of  the  cure.'  Another  peculiar  property  of  pure 
sugar  is  that  by  its  combination  with  the  "salt  used  in  the 
brine  it  has  a  great  tendency  to  prevent  fermentation,  thus 
keeping  a  clean,  clear,  sweet,  penetrative  brine,  which  will 
do  the  largest  amount  of  work  with  the  smallest  amount  of 
material,  in  producing  evenly  cured  meat.  To  sum  up,  we 
will  state  that  pure  granulated  sugar  should  take  the  place 
of  molasses,  syrup  or  any  other  form  of  sweetener  because 
it  imparts  a  better  flavor  and  assists  in  making  the  brine 
more  penetrative,  thus  producing  best  results. 


HANDLING  CALVES'  STOMACHS 
OR  RENNETS 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

The  calf's  stomach  is  divided  into  four  compartments. 
The  first  one  is  known  as  the  paunch;  the  second  as  the 
honeycomb  stomach;  the  third  is  called  the  many-plies 
stomach  and  the  fourth  is  known  as  the  rennet  bag. 

The  proper  way  to  handle  the  rennet  bag  is  to  remove 
it  from  the  balance  of  the  stomach,  turn  it  inside  out,  and 
clean  with  fresh  water  so  as  to  remove  the  adhering  con- 
tents. Great  care  must  be  taken  not  to  scrape  off  or  in  any 
way  remove  the  mucous  membrane  (by  this  is  meant  the 
many  folds  of  thin  skin)  as  this  is  the  part  of  the  stomach 
which  has  a  market  value.  Of  course  the  stomach  must  be 
gently  and  carefully  washed  to  remove  the  undigested 
portions  of  food  which  may  be  contained  therein,  as  other- 
wise it  would  very  quickly  decompose  and  become  putrid. 
It  would  then  be  of  no  value  whatever  for  any  purpose. 
After  cleansing  them,  dust  the  rennet  bags  all  over  with 
finely  ground  salt,  and  blow  them  up  after  having  turned 
them  inside  out.  Then  hang  them  in  a  dry  place  in  a 
current  of  air  so  that  they  will  dry  as  quickly  as  possible. 

80 


ROPY  OR  STRINGY  BRINE 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 


Occasionally  brine  that  has 
been  made  with  sugar  will  be- 
come ropy  and  thick  like  jelly, 
but  yet  will  be  somewhat 
Stringy.  This  is  called  "Ropy 
Brine,"  and  can  always  be 
traced  to  either  the  use  of  un- 
suitable sugar  or  improper 
temperature  of  the  curing  room. 

Yellow  cr  brown  sugar  and 
glucose  sugar  will  never  do  for 
curing  meat.  It  must  be  Pure 
Sugar,  and  the  Refined,  Granu- 
lated Sugar  is  the  best,  because 
the  impurities  have  been  taken 
out. 

RQt     I      BRlNE          However,  even  if  Pure  Gran- 
ulated  Sugar    is   used    and    the 

temperature  of  the  Curing  Room  is  too  high,  the  brine  is 
liable  to  turn  "Ropy"  anyway.  It  is,  therefore,  absolutely 
necessary  for  anyone  who  intends  to  cure  meat  in  sweet 
brine  not  only  to  use  the  proper  kind  of  sugar  but  also  to 
cur3  in  the  proper  temperature.  Otherwise,  the  results 
will  not  be  satisfactory,  no  matter  what  kind  of  a  curing 
agent  is  used. 

In  buying  sugar  for  curing  purposes,  it  is  advisable  to 
order  it  from  the  wholesale  grocers  or  from  the  manufac- 
turer, and  have  it  guaranteed  to  be  Pure  Granulated  Sugar 
put  up  Especially  for  Preserving  Purposes.  This  gra*de  of 
sugar  is  on  the  market  and  is  used  for  preserving  fruits, 
and  is  the  best  kind  of  sugar  to  use  for  curing  meats. 

If  brine  has  become  ropy  in  a  curing  package  and  it 
is  desired  to  use  that  package  again,  it  is  absolutely  nec- 
essary to  thoroughly  scald  out  such  package,  and  it  is 
well  to  use  Ozo  Washing  Powder  for  that  purpose 
so  as  to  prevent  the  possibility  of  fermentation.  Other- 
wise, the  unclean  package  will  cause  the  fresh  brine  to 
turn  "Ropy"  even  though  it  is  made  with  the  right  kind  of 
sugar  and  kept  in  the  proper  temperature, 

81 


Sc 


BOILING  THE  BRINE 


(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 


BOILING 
BRINE 


Boiling  the  brine  im- 
proves it  some,  but  not 
enough  to  pay  for  the 
extra  trouble  it  makes. 
We  recommend  boiling 
the  water,  if  one  has  the 
time,  as  it  purifies  it. 
When  there  is  reason  to 
believe  that  the  water  is 
impure,  or  when  it  is 
known  to  be  tainted  with 
vegetable  matter,  the 
brine  should  always  be  boiled,  and  the  impurities  will 
then  float  on  the  surface,  and  can  be  skimmed  off. 


CLEANSING  CURING  PACKAGES 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

All  curing  packages  should  be  taken  out  of  the  cooler 
after'  the  meat  has  been  cured  in  them,  and  scalded  and 
washed  thoroughly  clean  with  hot  water  and  Ozo.  Soda 
or  Soda-ash  may  also  be  used,  but  we  strongly  recommend 
Ozo,  which  is  a  -  thoroughly  reliable  Washing  Powder. 
When  packages  have  been  thoroughly  cleaned,  they  should 
be  put  out  in  the  sun  and  allowed  to  remain  there  for  a 
day  or  two.  The  sun  will  thoroughly  dry  them  and  the 
fresh  air  will  sweeten  them. 

83 


CH  CCAC3O.          3. 


SOME  CAUSES  FOR  SOUR  HAMS. 

(Copyrighted;  Reprint  Forbidden.)          . 

Sour  Hams  are  sometimes  caused  by  hanging  warm 
meat  in  the  same  room  in  which  the  meat  is  cured. 
This  should  never  be  done.  The  warm  carcasses  raise 
the  temperature  of  the  curing  room,  thus  causing  the 
brine  to  get  too  warm.  Under  such  conditions  the 
meat  is  liable  to  sour  in  the  brine.  Furthermore,  the 
brine  is  liable  to  absorb  the  odors  from  the  warm  car- 
casses, which  of  course  is  very  objectionable. 

Many  suppose  that  Hams  sour  from  getting  too 
much  smoke,  but  such  is  never  the  cause,  as  Hams  will 
not  sour  from  over-smoke.  Smoke  aids  to  preserve 
Hams  and  cannot  cause  them  to  sour.  When  Hams 
sour  in  the  Smoke  House  the  cause  must  be  traced  to 
the  fact  that  they  are  not  properly  and  fully  cured 
before  going  into  the  Smoke  House,  and  the  portion 
that  has  not  been  thoroughly  cured,  which  is  generally 
close  to  the  bone,  has  not  been  reached  by  the  brine. 
In  many  cases,  souring  comes  from  imperfect  chilling 
of  meat  before  putting  it  into  the  brine;  then  again, 
the  meat  may  not  have  been  overhauled  at  the  proper 
time  and  with  the  frequency  which  good  curing  re- 
quires. 

In  order  to  prevent  souring  of  Hams  the  various 
stages  of  curing  must  be  carried  out  with  the  utmost 
care.  In  the  first  place,  hogs  should  not  be  killed  when 
overheated  or  excited,  and  after  they  have  been  scalded 
and  scraped,  they  must  be  dressed  as  quickly  as  pos- 
sible, washed  out  thoroughly  with  clean  water  and  then 
split  and  allowed  to  hang  in  a  well  ventilated  room 
until  partly  cooled  off.  They  should  then  be  run  into 
a  cooler  or  chill  room  as  quickly  as  possible  and  the 
temperature  should  be  reduced  to  32  to  34  degrees 
Fahrenheit.  They  should  be  allowed  to  thus  chill  for 
48  hours.  When  hogs  are  properly  chilled  after  cur- 
ing, the  temperature  of  the  inside  of  the  Ham  or 
Shoulder  will  not  be  more  than  several  degrees  higher 
than  the  cooler.  After  being  thoroughly  chilled,  the 
Hams  must  undergo  the  various  processes  which  will 
be  found  in  other  pages  of  this  book  which  give  direc- 
tions for  the  curing  of  Hams  and  Shoulders.  When 
these  directions  are  closely  followed,  there  will  never 
be  trouble  from  sour,  Hams. 

83 


Sc 


HAMS  AND  SUPERIOR  HAMS. 

(Copyrighted;  Reprint  Forbidden.) 

There  seems  to  exist  some  doubt 
in  the  minds  of  butchers  as  to 
whether  one  Ham  can  be  cured  to 
better  advantage  than  another, 
basing  their  opinion  upon  the  fact 
that  all  packers  have  two  grades 
of  Hams,  one  of  which  is  called 
of  superior  quality.  Doubt  has 
been  expressed  as  to  whether  one 
piece  of  meat  taken  from  the  hog 
will  make  any  better  pork  than 
that  taken  from  another.  This 
doubt  should  not  obtain  and 
could  hardly  exist  in  the  minds  of 
anyone  who  has  carefully  inves- 
tigated the  modern  methods  of 
packing.  If  such  a  person  were 
to  stand  by  the  side  of  a  Ham  trimmer  in  a  packing 
house  and  examine  each  Ham  as  it  comes  from  the 
trimmer,  he  would  be  at  once  convinced  as  to  the  error 
of  his  opinion.  There  would  be  noticed  a  vast  differ- 
ence in  the  quality  of  Hams,  even  in  their  fresh  state. 
Many  Hams  are  of  very  coarse  grain,  especially  those 
that  come  from  boars,  stags  and  old  sows,  while  many 
other  Hams  are  large  and  too  fat.  Those  that  come 
from  poor,  scrawny  hogs  are  too  small  and  thin,  and 
this  differentiation  exists  regardless  of  the  grade  or 
the  experience  in  buying  different  lots  of  hogs.  Per- 
haps there  is  no  animal  which  varies  so  much  in  qual- 
ity and  condition  of  meat  as  the  hog,'  and  he  fully 
represents  or  reflects  the  quality  of  the  food  from 
which  he  is  made,  or  the  results  of  wise  or  unwise 
feeding.  Furthermore,  Hams  will  vary  in  quality  even 
after  they  have  been  graded;  some  medium  size  Hams, 
which  is  the  size  usually  picked  for  the  finest  cure,  are 
of  much  better  quality  than  others.  This  will  be  readily 
admitted  when  it  is  remembered  that  a  Ham  may  be  of 
proper  weight,  but  it  can  also  be  too  fat  for  its  weight, 
it  can  be  too  lean, '  it  can  have  a  coarse  thick  skin, 
the  meat  can  be  coarse  in  grain  or  it  may  be  properly 
graded  as  to  size,  but  come  from  an  old,  worn-out 
sow.  Under  such  circumstances,  it  is  not  only  neces- 
sary to  cull  the  Hams,  but  to  recull  them,  until  the 
different  grades  are  divided  as  to  quality. 


A  fourteen  to  sixteen  pound  Ham  from  a  young  bar- 
row with  a  fine,  thin,  white  skin  which  is  not  too  fat 
or  not  too  lean,  and  possessing  a  nice,  fine  grained  meat 
is  fully  up  to  grade  and  is  taken  for  the  superior  qual- 
ity of  Hams.  Therefore,  a  Ham  of  this  description  is 
superior  in  quality  even  before  it  goes  into  the  brine 
for  curing,  and  it  is  very  easy  to  understand  that  when 
such  a  quality  of  Ham  is  carefully  cured,  for  just  the 
proper  length  of  time,  it  will  be  far  better  than  the 
ordinary  run  of  Hams.  Furthermore,  the  quality  of  the 
Hams  may  be  deteriorated  in  many  ways.  For  in- 
stance, the  fourteen  to  sixteen  pound  Ham  is  fully 
cured  in  from  sixty  to  seventy  days,  but  if  a  packer 
has  put  up  a  large  quantity  of  better  grade  Hams 
which  gives  him  a  surplus,  he  will  hold  them  in  the 
brine  from  ten  to  twenty  days  longer  after  they  have 
been  fully  cured,  and  if  they  are  thus  kept  in  the 
brine  for  this  additional  period,  they  may  become  too 
salty  and  their  fine  flavor  is  lost.  .  Under  such  cir- 
cumstances the  Hams  must  be  taken  out  of  the  brine 
and  smoked,  or  must  be  stored  in  a  low  temperature 
for  ten  or  twenty  days  longer,  but  the  moment  they 
are  kept  beyond  the  full  curing  time  they  are  not  as 
good  as  when  taken  out  of  the  cure  at  the  moment 
they  are  fully  cured.  Furthermore,  if  a  large  quan- 
tity of  the  superior  quality  of  Hams  have  been  smoked 
and  they  are  not  disposed  of  rapidly  enough,  they 
begin  to  lose  in  appearance,  and  must  again  be  culled 
and  sold  with  the  cheaper  grade  of  Hams.  If  they 
are  kept  in  brine  longer  than  is  necessary,  they  must 
also  go  into  the  cheaper  quality. 

It  is,  therefore,  plain  to  be  seen  that  what  is  known 
as  the  superior  quality  is  the  best  Ham  that  the  packer 
can  turn  out.  As  stated,  the  Hams  are  superior  before 
they  are  cured.  They  are  properly  kept  all  through 
the  process  of  curing,  and  the  moment  they  are  fully 
cured  they  are  taken  out,  smoked  and  sold.  It  is  only 
by  handling  Hams  in  this  manner  that  it  is  possible  to' 
maintain  a  grade  of  superior  quality.  All  Hams  can- 
not be  handled  in  this  way,  owing  to  the  fluctuation  of 
supply  and  demand,  but  the  packer  aims  to  keep  them 
fully  up  to  superior  grade  by  a  frequent  and  dis- 
criminating culling.  This  should  convince  anyone  in 
doubt  upon  this  question  that  they  are  erroneous  in 
supposing  that  all  hams  are  alike,  and  that  all  hog 
meat  is  high  grade  pork,  when,  in  fact,  it  has  various 
grades  of  quality. 

85 


Sc  I 


HOW  TO  SMOKE  PICKLE-SOAKED  MEAT. 

(Copyrighted;  Reprint  Forbidden.) 

It  sometimes  happens  that  butchers  leave  their  Hams 
in  brine  too  long  and  they  become  pickle^soaked.  Once 
in  this  pickle-soaked  condition,  it  is  well  known  that  it 
is  a  very  difficult  matter  to  smoke  the  Hams,  because, 
even  though  they  are  sweet  when  they  go  into  the 
Smoke  House,  they  will  come  out  sour.  Hams  should 
not  be  left  in  brine  over  ninety  days,  and  at  the  very 
outside  not  more  than  one  hundred  days,  unless  they 
are  put  into  a  freezer  and  kept  at  a  temperature  of 
28  degrees,  at  which  they  can  be  kept  as  long  as  de- 
sired. But  it  is  frequently  the  case  that  they  are  left 
in  pickle  five  or  six  months  in  an  ordinary  cooler. 
Hams  thus  over-pickled  cannot  fail  to  cause  trouble  in 
the  Smoke  House,  and  we  would  advise  that  all  Hams 
that  have  been  left  in  the  brine  for  such  a  long  time 
should  be  washed  off  in  warm  water  after  first  letting 
them  soak  in  cold  water  2  to  4  hours.  They  should 
then  be  hung  up  to  dry  and  kept  in  a  well  ventilated 
room  where  the  temperature  is  not  too  high.  A  room 
in  which  the  circulation  of  air  is  good  and  which  can 
be  well  ventilated  by  opening  the  windows  and  doors, 
and  which  does  not  rise  in  temperature  above  60  to 
70  degrees,  would  answer  the  purpose  for  drying  out. 
It  will  do  no  harm  to  let  the  Hams  hang  two  or  three 
weeks  before  smoking.  They  can  then  be  put  in  the 
Smoke  House  and  smoked  gently,  using  as  little  heat 
as  possible.  For  the  purpose  of  this  light  smoking, 
it  is  best  to  use  sawdust  instead  of  wood,  or  mostly 
sawdust,  and  a  small  amount  of  wood,  in  order  to 
reduce  the  heat.  The  Smoke  House  should  also  be 
constructed  in  such  a  way  that  it  can  be  sufficiently 
ventilated  to  let  cool  air  into  it  and  thus  make  sure 
of  a  cool  smoke.  If  Hams  are  smoked  under  such 
conditions,  they  should  come  out  of  the  Smoke  House 
without  souring. 

The  souring  of  pickle-soaked  Hams  is  due  to  the 
brine  fermenting  in  the  Hams  when  they  are  placed 
in  the  warm  Smoke  House.  Hence  the  advisability  of 
drying  out  the  Hams  well  before  placing  them  in  the 
Smoke  House,  and  of  smoking  them  in  a  cool  smoke. 
When  Meat  has  been  in  brine  a  very  long  time  and 
has  become  pickle-soaked,  and  is  afterward  soaked  in 
cold  water,  the  greatest  of  care  must  be  taken  not  to 


U.  S.-Z*.. 


keep  it  in  cold  fresh  water  too  long,  otherwise  the 
meat  will  absorb  more  moisture.  It  is  also  a  good  plan 
to  soak  Meat  that  has  been  in  brine  60,  70  or  80  days 
in  cold  water.  When  Hams  are  fully  cured,  the  strength 
of  the  brine  may  be  reduced  somewhat,  after  which 
the  Hams  may  be  permitted  to  remain  in  the  brine 
about  30  days  longer.  Hams  are  fully  cured  in  70 
days,  and  may  be  allowed  to  remain  in  a  weaker  brine 
30  days  longer,  but  no  longer.  After  30  days  they  must 
be  taken  out  of  this  reduced  brine,  and,  if  it  is  so 
desired,  they  may  be  kept  in  a  low  temperature  two 
or  three  weeks  longer  before  smoking,  but  at  the  end 
of  that  time  they  must  be  smoked. 

CLEANING  LARD  TIERCES  FOR  CURING 
PURPOSES. 

(Copyrighted;  Reprint  Forbidden.) 

As  is  well  known, 
Butchers  experience  a 
great  deal  of  trouble 
when  they  use  second- 
hand lard  tierces  for 
curing  meats,  owing  to 
the  fact  that  the  lard 
soaks  into  the  pores  of 
the  wood,  where  it  be- 
comes tainted  and  ran- 
cid. No  amount  of  wash- 
ing or  scalding  will  thor- 
oughly cleanse  such 
tierces  or  make  them  as 
good  as  new.  The  lard 
is  run  into  the  tierces 
while  it  is  hot  and  the 
fat  naturally  soaks  very  deeply  into  the  wood.  After 
these  tierces  are  emptied  and  are  used  for  curing  pur- 
poses, the  old  lard  remains  in  the  pores  and  becomes 
rancid  and  contaminates  the  brine  and  also  the  meat. 

It  is  a  fact  that  many  Butchers  use  old  lard  tierces 
for  curing  purposes  and  neglect  to  thoroughly  clean 
them;  and  even  if  they  have  been  well  cleaned,  it  is 
well  known  that,  notwithstanding  every  precaution 
taken,  there  is  still  left  in  the  tierces  a  taint  which 
affects  the  flavor  of  the  meat. 


Sc  cza. 


USE  ONLY  PURE  SPICES 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

We  strongly  recommend  our  friends  to  use  only  Pure 
Spices  for  three  very  good  and  sufficient  reasons.  First,  for 
flavor;  second,  for  uniformity,  which  will  insure  your  sau- 
sage always  being  the  same  in  flavor;  third,  for  economy, 
as  pure  spices  are  cheapest  in  the  final  analysis. 

Then  again,  the  Pure  Food  Laws  should  not  be  over- 
looked. In  States  where  the  use  of  cereal  in  sausage  is 
forbidden,  the  one  safe-guard  against  prosecution  is  to  use 
absolutely  Pure  Spices  and  avoid  so-called  sausage  sea- 
sonings which  contain  cereals  as  an  adulterant.  In  our 
laboratory  we  have  repeatedly  found  cases  where  as  much 
as  5Q%  bread  crumbs  were  mixed  into  spice  to  cheapen 
it.  The  bread  crumbs  mixed  with  the  seasoning  into  the 
sausage  meat  would  be  detected  by  the  chemists  and  mi- 
croscopists  of  the  various  State  Pure  Food  Departments, 
making  the  butcher  who  used  such  seasonings  liable  to 
prosecution  for  adding  adulterants  to  his  sausage. 

If  you  will  bear  in  mind  that  spices  are  of  value  only 
to  the  extent  that  they  contain  the  flavoring  principle  of 
the  particular  Spice,  you  will  readily  understand  that  buy- 
ing adulterated  Spices  is  just  throwing  so  much  money 
away.  For  instance,  in  the  case  of  White  Pepper,  there  is 
an  Oil  of  Pepper  and  certain  resins.  Presuming  that  you 
do  pay  the  legitimate  wholesale  price  for  the  sausage  sea- 
soning which  contains  only  the  best  Singapore  White 
Pepper  and  do  have  to  pay  a  few  cents  a  pound  more  than 
for  one  which  is  diluted  down  with  50%  bread  crumbs,  the 
pure  and  unadulterated  Spice  is  by  far  the  cheapest  in  the 
end.  You  are  also  assured  of  always  obtaining  a  uniform 
flavor  in  the  finished  sausage  meat. 

There  is  probably  no  other  material  in  use  by  the 
butcher  that  is  as  liable  to  adulteration  as  Spice.  To  the 
average  user  the  adulteration  is  very  difficult  to  detect, 
because  the  aroma  of  the  Spice  is  there  and  the  adulterant 
is  so  cunningly  ground  and  mixed  in  with  the  Pure  Spice 
that,  to  the  naked  eye,  it  looks  like  the  genuine  article.  But 
once  the  chemist  or  the  microscopist  secures  a  sample  of 
these  adulterated  goods  one  glance  through  the  microscope 
and  a  simple  test  for  starch,  which  comes  from  the  added 
cereal  present,  is  sufficient.  These  adulterations  not  only 
occur  in  the  largest  used  Spice  like  Pepper,  but  many  of 
the  other  higher  priced  Spices  like  Cinnamon,  Nutmeg, 
Cloves,  Mace,  Allspice,  Ginger,  etc.,  are  equally  the  sub- 
ject of  adulteration  at  the  hands  of  unscrupulous  manu- 
facturers and  jobbers  whose  only  object  is  to  undersell  the 
legitimate  importer  and  grinder  of  real  100$>  Spice. 


[JgEJ 


A  CHEAP  TEMPORARY  SMOKE  HOUSE. 

(Copyrighted;  Reprint  Forbidden.) 

This  illustration  will  give 
some  idea  of  how  a  tempo- 
rary smoke  house  can  be 
rigged  up  with  very  little 
trouble,  which  will  answer 
the  purpose  nicely. 

Very  often  it  becomes 
necessary  for  a  butcher  to 
re-smoke  some  bologna  that 
has  been  shipped  to  him 
from  a  packer,  and  it  is 
sometimes  necessary  to  re- 
smoke  Hams  and  Bacon. 
Also,  a  butcher  will  often 
want  to  cure  a  small  quan- 
tity of  meat  and  would  like' 
to  smoke  it. 

When    butchers    who 
not  equipped  with  a  smoke 
house  have  to  do  this,  they 
may  be  at  a  loss  to  know  what  to  do. 

Take  a  clean  sugar  barrel  and  knock  out  the  bot- 
tom; then  set  the  barrel  on  top  of  a  box  about  four 
feet  long,  one  or  two  feet  high  and  as  wide  as  the 
barrel.  If  a  box  of  this  shape  cannot  be  obtained,  a 
large  dry  goods  box  will  answer.  Bore  auger  holes 
through  the  box  under  the  barrel,  to  let  the  smoke 
through.  Get  a  large  piece  of  tin,  galvanized  iron  or 
sheet  iron,  about  one  foot  wide  and  2  feet  long  and 
bend  it  into  the  shape  of  a  pan,  or  take  an  old  roast- 
ing pan.  Dig  a  hole  in  the  ground  at  the  front  end  of 
the  box,  so  fire  can  be  put  onto  this  piece  of  tin,  sheet 
iron  or  pan  and  then  placed  under  the  box  with  the  fire 
on  it.  After  the  fire  is  placed  under  the  box,  place  a  board 
over  the  hole.  All  crevices  must  be  banked  with  dirt 
around  the  box,  to  keep  the  smoke  in. 

The  meats  to  be  smoked  should  be  hung  on  sticks 
with  long  strings  on  them,  so  as  to  let  them  down  to 
about  the  middle  of  the  barrel.  Cover  the  barrel  up 
with  a  gunny  sack,  so  as  to  let  a  draft  pass  through 
and  still  retain  the  smoke  in  the  barrel. 

This  makes  a  first  class  temporary  smoke  house  with 
very  little  trouble  and  expense. 


HOW  TO  KEEP  HAMS,  SHOULDERS,  BA- 
CON, DRIED  BEEF,  AND  ALL  KINDS  OF 
PICKLED  MEATS  IN  BRINE  FOR  A 
YEAR  OR  LONGER. 

(Copyrighted;  Reprint  Forbidden.) 

All  kinds  of  pickled  meat  after  it  is  fully 
cured,  if  stored  in  a  cooler  in  which  the  temperature  is 
kept  down  to  28  degrees  can  be  kept  in  this  cooler  for 
a  year,  or  even  longer,  and  when  removed  will  come  out 
similar  to  fresh  cured  meat.  During  the  time  when 
Hams  and  other  meats  are  low  in  price,  they  can  be 
stored  in  a  freezer,  and  kept  there  until  such  a  time  as 
they  are  in  greatest  demand  and  will  sell  at  the  high- 
est price.  This  enables  the  packer  to  reap  a  larger 
profit.  At  a  temperature  of  28  degrees,  the  meat  will 
not  freeze  after  it  is  cured,  and  the  brine  of  course 
does  not  freeze,  as  salt  water  will  not  freeze,  at  that 
temperature.  When  meat  is  taken  out  of  such  coli 
storage  to  be  smoked,  it  should  first  be  soaked  for 
three  to  five  hours  in  fresh  water,  then  washed  in 
boiling  hot  water  and  smoked  the  same  as  regular  fresh 
cured  meat. 

WASHING  CURED  MEAT  BEFORE 
SMOKING. 

(Copyrighted;  Reprint  Forbidden.) 

Hams,  Shoulders,  Ba- 
con and  all  cured  meats 
whether  dry  salted  or 
cured  in  brine,  should 
be  washed  in  hot  water 
and  scrubbed  with  a 
brush  before  being  put 
into  the  smoke  house. 
This  is  very  important, 
as  the  meat  thus 
scrubbed-  will  come  out 
of  the  smoke  looking 
much  better.  The  water 
should  be  as  hot  as  the 
men  can  work  with.  The 
hotter  the  water,  the 
better  the  meat  will  look  after  being  smoked. 


90 


[••i±M-»i.isi=i 


BRINE  ABSORBS  FOREIGN  ODORS 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 
Warm  carcasses  of  meat  should  never  be  put  into  a 
cooler  where  meat  is  being  cured  in  open  vats,  as  the  cold 
pickle  will  absorb  the  impure  animal  heat,  and  odors  which 
these  carcasses  give  off.  Never  allow  sour  pickle  of  any 
kind  to  remain  in  the  curing  room,  as  cold  brine  or  water 
will  absorb  all  foreign  odors.  To  demonstrate  this,  take  a 
glass  of  cold  water,  set  it  on  a  table  next  to  a  glass  of  taint- 
ed brine,  and  cover  both  with  a  bucket  or  pan;  allow  them 
to  remain  over  night,  and  the  next  morning  the  cold  water 
will  have  the  same  odor  as  the  tainted  brine.  This  will 
easily  prove  how  meat  can  be  tainted  when  curing  in  open 
tierces  or  vats,  if  anything  sour  or  spoiled  is  in  the  cooler; 
therefore,  curing  rooms  must  be  kept  as  clean  as  possible. 


HOW  LONG  BRINE  SHOULD  BE  USED 

(Copyrighted  by  B>  Heller  &  Co.;   Reprint  Forbidden.) 

The  length  of  time  that  brine  should  be  used  depends 
entirely  upon  the  quantity  of  brine  that  you  have  in  the 
barrel  and  the  amount  of  meat  that  you  put  in  each  week. 
When  the  meat  is  packed  solid  it  takes  about  5  gallons  of 
brine  to  each  100  pounds  of  meat.  On  the  other  hand  if 
you  put  25  gallons  of  brine  in  a  tierce  in  which  you  place 
but  a  few  pieces  of  corned  beef  from  time  to  time  as  the 
meat  accumulates  your  brine  would  be  sufficient  to  cure 
500  pounds  of  meat;  if  the  barrel  was  nice  and  clean,  the 
meat  in  good  condition  when  put  in  the  brine,  and  gener- 
ally speaking  conditions  are  favorable  it  will  cure  a  great 
deal  more  than  500  pounds. 

The  brine  may  be  used  until  it  begins  to  get  thick  and 
show  foam  on  the  top;  then  of  course  it  is  advisable  to 
make  a  new  brine,  at  the  same  time  washing  the  tierce 
out  thoroughly. 

91 


Sc 


DRY  SALT  MEATS. 

Short  Bibs  (Begular)  are  made  from  the  sides  of 
the  hog,  between  the  Ham  and  Shoulder,  having  the 
loin  and  ribs  in,  and  backbone  removed. 

Extra  Short  Bibs  are  made  from  the  sides  of  the 
hog,  between  the  Ham  and  Shoulder,  with  loin  taken 
out,  but  belly  ribs  left  in. 

.  Short  Bibs  (Hard)  are  made  from  the  sides  of  the 
hog,  between  the  Ham  and  Shoulder,  having  the  loin, 
ribs  and  backbone  in. 

Short  Clears  are  made  from  the  sides  of  the  hog, 
between  the  Ham  and  Shoulder,  having  the  loin  in, 
and  ribs  and  backbone  removed. 

Extra  Short  Clears  are  made  from  the  sides  of  the 
hog,  between  the  Ham  and  Shoulder  with  loin  and 
all  bones  taken  out. 

Long  Clears  are  made  from  sides,  Ham  being  cut 
off,  but  Shoulders  left  in,  back  bone  and  ribs  removed, 
shoulder  blade  and  leg  bone  taken  out,  and  leg  cut 
off  close  to  the  breast. 

Extra  Long  Clears  are  made  from  sides,  Ham  being 
cut  off,  back  bone,  loin  and  ribs  removed.  Shoulder 
blade  and  leg  bone  taken  out  and  leg  cut  off  close 
to  the  breast. 

Short  Clear  Backs  are  made  from  the  backs  of  hogs 
with  the  loin  left  in,  but  ribs  and  backbone  re- 
moved; also  known  as  Lean  Backs  and  Loin  Backs. 

Short  Fat  Backs  are  made  from  the  fat  backs  of 
prime  hogs,  being  free  from  lean  and  bone,  and  prop- 
erly squared  on  all  edges. 

Dry  Salt  Bellies  are  made  from  medium  size  hogs, 
cut  square  and  well  trimmed  on  all  edges,  with  ribs 
left  in. 

Dry  Salt  Clear  Bellies  are  made  from  medium  size 
hogs,  cut  square  and  well  trimmed  on  all  edges,  with 
ribs  taken  out. 


HOW  TO  CURE  DRY  SALT  SIDE  MEATS. 

(Copyrighted;  Reprint  Forbidden.) 

First — Thoroughly  chill  the  hogs  so  they  are  firm 
and  solid.  This  will  require  letting  them  hang  in  the 
cooler  after  they  are  killed  about  48  hours.  Should 
the  sides  not  be  perfectly  solid  and  thoroughly  chilled, 
when  cut  up,  spread  them  on  the  floor  of  a  dry  cooler 
for  24  hours,  which  ought  to  be  long  enough  in  a 
fair  cooler  to  thoroughly  chill  them. 

Second: — Make  a  tub  of  brine,  using  15  Ibs.  of  salt 
and-  1  Ib.  of  Freeze-Em-Pickle  to  each  5  gallons  of 
brine. 

Third: — Take  a  pickle  pump,  and  pump  some  of  the 
above  brine  into  the  sides  along  the  backbone,  being 
careful  to  get  it  all  through  the  thick  part. 

Fourth: — Dip  the  sides  into  the  tub  of  brine,  and 
then  lay  them  on  a  table  or  trough  and  rub  thor- 
oughly with  dry  salt.  They  must  be  dipped  in  brine, 
so  that  the  Freez3-Em-Pickle  will  get  all  over  the 
meat,  and  so  the  salt  will  adhere  to  the  meat. 

Fifth: — Clean  the  floor  in  the  cooler  or  curing  room 
with  Ozo  Washing  Powder;  sprinkle  the  floor  lightly 
with  salt;  and  then  pile  the  sides  one  on  top  of  the  other 
with  the  meat  side  always  up.  Between  each  side  spread 
a  layer  of  salt,  and  see  that  all  parts  of  the  meat  are 
covered  with  the  salt.  The  more  salt  put  on  it  the 
better. 

Steth: — Five  days  after  salting  the  sides,  shake 
off  the  salt,  and  pump  them  again  in  the  same  man- 
ner as  when  first  salting;  dip  into  the  vat  of  brine, 
and  dry  salt  again;  then  stack  up  the  same  as  in 
the  first  instance,  putting  salt  between  each  layer, 
and  repeating  this  overhauling  every  ten  days  until 
the  sides  are  cured. 


Sc 


HOW  LONG  TO  CURE  DRY  SALT  SIDES. 

(Copyrighted;  Reprint  Forbidden.) 

Light  sides  will  fully  cure  in  from  30  to  35  days, 
and  should  be  resalted  three  times,  which  with  the 
first  salting  received  by  them,  will  give  them  four 
saltings  during  the  curing  period.  These  saltings  are 
given  on  the  first  day,  the  fifth  day,  the  fifteenth  day, 
and  the  twenty-fifth  day. 

HOW  LONG  TO  CURE  HEAVY  DRY  SALT 
SIDES. 

(Copyrighted;  Reprint  Forbidden.) 

Heavy  sides  will  be  fully  cured  in  from  50  to  60 
days,  according  to  size,  and  should  be  resalted  five 
times  during  the  curing,  as  follows:  The  first  day, 
the  fifth  day,  and  then  every  ten  days.  After  45 
days,  the  meat  need  not  be  rehandled,  and  can  then 
remain  in  the  cooler  piled  up,  as  long  as  one  wishes 
to  keep  it.  It  should  not  be  taken  out  of  the  cooler, 
however,  until  it  has  been  in  salt  50  to  60  days, 
according  to  the  season  of  the  year. 

TEMPERATURE  OF  COOLER  FOR  DRY 
SALTING. 

Full  information  as  to  the  temperature  of  the 
cooler  for  dry  salting  will  be  found  on  page  46  under 
the  head  "Temperature." 

DRY  SALT  CURING  BY  BUTCHERS  WHO 
HAVE  NO  ICE  MACHINE. 

Small  butchers,  who  have  no  ice  machines,  and 
simply  use  an  ice  box  for  a  cooler,  must  use  the 
greatest  care  to  see  that  the  meat  is  well  chilled  be- 
fore salting,  and  they  must  also  use  plenty  of  salt. 
For  the  special  benefit  of  small  butchers,  we  will  say 
that  we  fully  realize  the  conditions  which  surround 
them,  and  we  are  well  aware  that  they  cannot  get 
the  temperature  in  an  ice  box  as  low  as  with  an 
ice  machine;  but  nevertheless,  they  can  always  cure 
meat  with  the  Freeze-Em-Pickle  process,,  and  get  bet- 
ter results. 


ur.  s. 


DESCRIPTION  OF  BARRELED  PORK. 

Mess  Pork  is  made  from  the  sides  of  well-fattened 
hogs,  split  through  the  backbone,  and  cut  in  strips 
about  six  inches  wide. 

Mess  Pork  Short  Cut  is  made  from  the  backs  of 
prime  hogs,  split  through  the  backbone,  backbone 
left  in,  and  bellies  taken  off;  cut  into  pieces  six 
inches  square. 

Clear  Back  Pork  is  made  from  the  fat  part  of 
the  backs  of  prime  hogs,  being  free  from  lean  and 
bone,  even  in  thickness,  and  cut  into  pieces  about  six 
inches  square. 

Family  Pork  Lean  is  made  from  the  top  of  shoulders, 
when  cut  into  California  Hams.  It  has  one-half 
of  the  blade  bone  in,  and  is  about  two-thirds  fat, 
and  one-third  lean. 

Clear  Bean  or  Butt  Pork  is  made  from  the  fat 
cheek  or  jowl,  cut  square. 

Clear  Brisket  Pork  is  made  from  the  Briskets  of 
prime  medium  weight  hogs,  ribs  removed  and  pieces 
cut  about  five  inches  wide. 

Bib  Brisket  Pork  is  made  from  the  Briskets  of 
prime  medium  hogs,  ribs  left  in,  and  cut  into  pieces 
about  five  inches  wide. 

Loin  Pork  is  made  from  the  end  of  the  back  next 
to  the  Ham,  with  both  lean  and  fat,  and  has  a  portion 
of  the  tail  bone  in. 

Pig  Pork:  Light  selected  boneless  Bellies  cut  into 
five  inch  pieces,  trimmed  square. 

Belly  Pork:  Selected  heavy  weight  Bellies,  cut  into 
five  inch  pieces,  with  ribs  left  in. 

Extra  Short  Clear  Pork  is  made  from  the  sides  of 

hogs,   with   the   loin   and   backbone  removed,   and   the 

Belly   ribs   left   in,    cut   into    strips  five   inches    wide, 
squared  at  each  end. 

Lean  End  Pork  is  made  from  selected  medium  weight 
Kib  Bellies,  cut  into  strips  five  inches  wide. 

95 


Sc  I 


DIRECTIONS  FOR  CURING  BARRELED 
PORK. 

(Copyrighted;  Reprint  Forbidden.) 

Never  pack  more  than  190  Ibs.  of  pork  in  an 
ordinary  pork  barrel. 

First: — If  it  can  possibly  be  obtained,  it  is  always 
best  to  use  coarse  rock  salt,  or  coarse  evaporated 
salt,  which  is  made  especially  for  this  purpose;  but  if 
coarse  salt  cannot  be  obtained,  any  salt  will  answer  the 
purpose.  In  packing  it  is  necessary  to  use  35  Ibs.  of 
salt  for  each  barrel,  over  and  above  the  salt  used  in  the 
brine. 

Second: — Take  a  perfectly  clean  pork  barrel,  and 
throw  three  handfuls  of  salt  on  the  bottom  of  the 
barrel. 

Third: — Put  in  a  layer  of  pork;  throw  three  hand- 
fuls of  salt  over  this  layer. 

Fourth: — Keep  packing  layer  after  layer,  until  the 
190  Ibs.  of  pork  are  packed  in  the  barrel,  and  while 
packing  put  three  handfuls  of  salt  over  each  layer 
of  the  pork. 

Fifth: — The  following  are  the  proper  proportions 
for  brine  for  190  Ibs.  of  pork:  Put  10  gallons  of 
cold  water  in  a  keg  or  tub;  dissolve  in  this  water  2 
Ibs.  of  Freeze-Em-Pickle  and  30  Ibs.  of  salt.  Stir 
this  well  until  it  is  all  dissolved,  and  then  pour  the 
brine  over  the  pork  which  has  been  packed  as  above 
directed. 

Sixth: — If  the  barrels  are  to  be  headed  up,  head  up 
first,  and  then  put  in  the  brine  through  the  bung 
hole. 

TEMPERATURE  FOR  BARRELED  PORK. 

(Copyrighted;  Reprint  Forbidden.) 

It  Is  necessary  that  the  greatest  care  should  be 
exercised  not  to  let  the  pork  freeze  while  curing. 
Brine  for  barreled  pork  will  not  freeze  at  the  freez- 
ing point  of  water,  but  the  meat  in  the  brine  will 
freeze,  and  will  not  cure  if  the  temperature  is  lower 
than  the  freezing  point  for  any  length  of  time.  See 
instructions  as  to  Temperature  to  be  found  on  page  46 

Q6 


BARRELED  PORK  NEED  NOT  BE 
OVERHAULED. 

(Copyrighted;  Reprint  Forbidden.) 

Barreled  Pork  when  packed  in  accordance  with  these 
directions  with  Freeze-Em-Pickle  and  Salt,  and  then 
stored  in  a  cooler,  will  not  spoil,  but  will  cure  with  a  deli- 
cious flavor.  It  is  not  necessary  that  barreled  pork  should 
be  overhauled;  overhauling  is  required  only  for  dry-salt 
and  sweet-pickled  meats.  After  the  pork  is  fully  cured, 
which  will  vary  according  to  the  size  of  the  pieces,  from 
40  to  60  days,  the  pork  can  be  shipped  anywhere,  into 
any  hot  climate  and  will  remain  in  perfect  condition 
without  spoiling. 

Extreme  care  must  be  exercised  to  thoroughly  chill 
the  pork  before  it  is  packed;  if  animal  heat  is  left 
in  the  pork,  it  will  not  cure  properly,  any  more  than 
will  hams  when  they  are  put  into  brine,  with  the 
animal  heat  left  in  them.  Good  results  when  curing 
barreled  pork,  cannot  be  expected  if  the  meat  is  not 
in  proper  condition  when  packed. 

DRIPPINGS  FROM  REFRIGERATING 
PIPES. 

(Copyrighted;  Reprint  Forbidden.) 


DRIPPINGS 
FROM  PIPES 


Never  allow  the  drip- 
pings from  refrigerating 
pipes  along  the  ceiling, 
or  from  ice  chambers,  to 
drip  into  open  vats  con- 
taining meats  while  cur- 
ing, as  they  will  reduce 
the  strength  of  the  brine 
and  make  no  end  of 
trouble. 

Keep  the  cooler  as 
dry  and  as  clean  as  it 
possibly  can  be  kept.  A 
damp,  dirty  cooler  breeds 
millions  of  germs.  These 
germs  affect  the  brine 
and  the  curing  of  the 
meat. 


97 


Sc  I 


RECIPE  FOR  CURING  SPARE  RIBS. 

(Copyrighted;  Reprint  Forbidden.) 

For  each  100  pounds  of  spare  ribs  make  the  brine 
as  follows:  5  pounds  of  common  salt,  1  pound  of 
Freeze-Em-Pickle,  2  pounds  of  best  granulated  sugar 
and  5  gallons  of  cold  water. 

Cure  in  this  brine  from  10  to  12  days.  The  tem- 
perature of  the  cooler  in  which  the  spare  ribs  are 
cured  can  be  anywhere  from  36  to  43  degrees,  but 
it  should  not  vary  froin  this  range  of  temperature. 
It  is  best  to  leave  the  spare  ribs  in  the  cure  from 
10  to  12  days,  though  they  will  be  cured  sufficiently 
in  7  to  8  days. 

If  the .  above  method  is  carefully  carried  out,  the 
result  will  be  a  fine,  mild,  sweet  cure  and  not  too 
salty; 

Before  placing  the  spare  ribs  in  the  brine  they 
shomld-i  be  handled  in  the  same  manner  as  hams  and 
shoulders.  In  other  words,  they  should  be  rubbed 
in  half  of  the  above  quantity  of  salt,  Freeze-Em- 
Pickle  and  sugar,  and  the  mixed  Freeze-Em-Pickle, 
sugar  and  salt  that  is  left  after  rubbing  should  be 
used  for  making  the  brine. 

98 


U.S. 


HOW  TO  CURE  BEEF  TONGUES. 

(Copyrighted;  Reprint  Forbidden.) 

First: — Cut  the  tongues  out  of  the  heads  as  soon 
as  possible,  and  with  warm  water  scrub  off  all  the 
slime  and  dirt,  with  a  stiff  brush;  hang  up  in  a  cooler 
on  a  hook  at  the  guHet,  to  make  the  tongues  thick  in- 
stead of  long  and  thin. 

Second: — Let  them  hang  for  at  least  24  hours  in  a 
cooler. 

Third: — When  the  tongues  are  thoroughly  chilled  and 
firm,  cut  off  the  surplus  fat  and  square  the  tongues 
at  the  gullet  by  trimming  off  all  ragged  pieces. 

Fourth: — Put  them  into  a  strong  common  salt  brine 
to  beach  them,  and  leave  them  in  this  brine  from 
10  to  20  hours. 

Fifth: — Take  them  out  of  this  brine  and  rub  the 
slime  off  the  tongues  and  out  of  the  gullet,  and  also 
rub  the  gullet  with  dry  salt. 

Sixth: — If  only  a  few  tongues  are  to  be  cured  make 
a  barrel  of  pickle,  as  follows,  and  simply  throw  the- 
tongues  into  it:  For  every  5  gallons  of  water,  add 
1  Ib.  of  Freeze-Em-Pickle,  2  Ibs.  of  Pure  Granulated 
Sugar,  and  7  Ibs.  of  Common  Salt. 

99 


at  i 


Seventh: — Where  large  packers  wish  to  pack  tongues 
in  tierces,  'the  tongues  should  be  handled  as  follows: 
Weigh  out  285  Ibs.;  then  mix  together  in  a  box  or  tub 
the  following: 

3  Ibs.  of  Freeze-Em-Pickle. 
6  Ibs.  of  Best    Granulateu  Sugar. 
21  Ibs.  of  Salt. 

Eighth: — Bub  each  tongue  with  some  of  this  mix- 
ture and  pack  as  loosely  as  possible  in  the  tierce, 
using  about  one-half  of  the  mixture  of  Freeze-Em- 
Pickle,  Sugar  and  Salt  for  rubbing,  and  the  other 
half  for  making  the  brine.  It  will  require  between 
14  to  15  gallons  of  brine  to  fill  the  tierces,  some 
tierces  vary  in  size,  therefore  dissolve  the  balance 
of  the  mixture  of  Freeze-Em-Pickle,  Sugar  and  Salt  in 
about  14  gallons  of  water,  and  pour  over  the  tongues, 
should  the  tierce  hold  more  simply  add  enough  cold 
water  to  cover  all  the  meat  as  the  right  amount  of  salt 
has  already  been  added. 

Ninth: — If  the  tierces  are  to  be  headed  up,  the 
heads  should  be  put  in,  and  the  brine  should  be  poured 
into  the  tierce  through  the  bung  hole.  The  overhaul- 
ing of  tongues  is  just  as  important,  as  is  the  over- 
hauling of  hams  and  shoulders.  They  should  be  over- 
hauled in  the  same  manner,  and  the  same  number  of 
times.  By  reference  to  directions  for  curing  hams 
and  shoulders,  which  will  be  found  on  previous  pages, 
all  the  necessary  instructions  can  be  followed.  To  give 
the  tongues  a  proper  flavor,  they  ought  to  cure  from 
50  to  60  days. 

GARLIC  FLAVORED  BEEF  TONGUES. 

(Copyrighted;  Reprint  Forbidden.) 

Many  like  Garlic  Flavored  Tongues,  and  this  desire 
can  be  fully  satisfied  by  adding  about  two  tablespoon- 
fuls  of  Vacuum  Brand  Garlic  Compound  to  each  tierce 
of  tongues;  add  it  to  the  brine  before  it  is  poured 
over  the  tongues.  This  will  give  them  a  delicious 
flavor  which  will  be  relished  even  by  people  who  do  not 
like  fresh  Garlic. 


c:  H  i  c  . 


u.  s. 


HOW  TO  CURE  HOG  TONGUES. 

Hog  Tongues  should  be  handled  and  cured  in  ex- 
actly the  same  manner  as  beef  tongues.  The  brine 
should  be  made  of  the  same  strength  and  in  the 
same  manner,  and  when  so  made,  it  will  cure  the 
hog  tongues  in  about  30  days.  The  directions  for 
curing  Beef  Tongues  can  be  used  for  curing  Hog 
Tongues  in  every  particular. 


CUBING  BEEF  CHEEKS  FOR  CANNING. 

(Copyrighted;  Reprint  Forbidden.) 

First: — The  cheeks  should  be  cut  out  of  the  head 
immediately  after  the  beef  is  killed,  all  the  fat  should 
be  trimmed  off,  and  then  the  cheeks  should  be  twice 
cut,  lengthwise,  through  the  outsiue  muscles. 

Second: — They  should  be  then  thrown  into  ice  water 
to  which  has  been  added  some  salt,  and  they  should 
be  allowed  to  remain  there  for  an  hour  or  two.  This 
will  draw  out  all  the  slime  and  blood. 

Third: — The  checks  should  then  be  put  on  a  coarse 
wire  screen,  or  perforated  galvanized  iron  pan 
placed  in  a  cooler  and  spread  out  as  thinly  as  possi- 
ble, so  as  to  give  them  a  chance  to  thoroughly  chill. 
A  thorough  chilling  in  a  cold  cooler  will  require  24 
hours. 

Fourth: — The  cheeks  should  then  be  salted,  and 
packed  into  tierces;  285  Ibs.  should  be  put  into  each 
tierce. 

101 


Sc 


Fifth: — Handle  the  cheeks  a,s  follows:  For  each 
285  Ibs.,  mix  in  a  box  or  tub,  3  Ibs.  of  F»eeze-Em- 
Kckle,  6  Ibs.  of  Granulated  Sugar  and  15  Ibs.  of 
Common  Salt. 

Sixth: — Then  put  285  Ibs.  of  cheeks  on  a  table  and 
take  half  of  the  mixture  of  Freeze-Em-Pickle,  Granu- 
lated Sugar  and  Salt  and  mix  it  with  the  cheeks  thor- 
oughly; then  shovel  into  tierces. 

Seventh: — If  the  tierces  are  to  be  headed  up,  put 
the  heads  in  and  take  the  balance  of  the  mixture  of 
Freeze-Em-Pickle,  Sugar  and  Salt  and  dissolve  it  in 
15  gallons  of  cold  water,  which  pour  into  the  tierces 
through  the  bung  hole.  Insert  the  bung,  and  roll 
Khe  tierces.  This  will  mix  and  dissolve  the  Freeze- 
Cm-Picklet  Sugar  and  Salt.  Overhaul  in  closed  up 
Uerces  simply  by  rolling  them  from  one  end  of  the 
cooler  to  the  other.  They  ought  to  be  rolled  at  least 
100  feet. 

Eighth: — If  the  tierces  are  to  remain  open,  take  15 
gallons  of  water  in  which  dissolve  the  remaining  mix- 
ture of  Freeze-Em-Pickle,  Sugar  and  Salt,  and  pour 
this  brine  over  the  cheeks;  put  boards  over  the  top 
to  keep  the  meat  from  floating  or  from  coming  out 
of  the  top  of  the  barrel.  At  the  end  of  five  days 
after  salting,  the  cheeks  must  be  overhauled  and  re- 
handled  by  transferring  them  to  another  tierce  with 
a  large  fork  made  for- such  purpose;  this  should  be  re- 
peated every  five  days,  viz.,  on  the  fifth  day,  on 
the  tenth  day  and  on  the  fifteenth  day.  After  each 
overhauling,  the  same  brine  is  always  used  to  pour  over 
the  meat.  If  the  cheeks  are  to  be  kept  for  any  length 
of  time,  they  should  have  another  overhauling  25 
to  30  days  from  the  day  they  were  packed.  Cheek 
meat  slime  considerably,  making  it  difficult  to  cure. 
When  the  cheeks  are  overhauled,-  if  the  pickle  is 
thick  and  ropy,  new  brine  of  the  same  strength  as 
the  original  brine  will  have  to  be  made  and  poured  over 
them,  instead  of  the  old  brine.  The  cheek  meat  must 
be  thoroughly  washed  in  cold  water  before  being  put 
into  fresh  brine. 

102 


CURING  HOG  LIVERS. 

(Copyrighted;  Reprint  Forbidden.) 

Cut  off  plucks  and  chill  livers  thoroughly;  then 
pump  them  in  three  or  four  places  with  a  long  slender 
open  nozzle,  about  3/16  to  }4  inch  in  diameter,  using 
a  pumping  pickle  made  as  follows. 

1  Ib.   of  Freeze-Em-Pickle. 
12  Ibs.   of  Common  Salt. 
5  gal.  of  Water. 

Stick  the  nozzle  of  the  brine  pump  into  the  dif- 
ferent veins  on  the  lower  side  of  the  livers  and  pump 
them  until  they  swell  up  from  the  pressure  of  the 
brine;  then  lay  them  out  on  a  rack  for  24  hours  in  a 
cooler  and  allow  the  blood  to  ooze  out  of  them. 

On  the  next  day  after  the  livers  have  been  pumped, 
pack  them  in  a  60  deg.  common  salt  brine;  nothing 
else  need  be  added.  Those  not  having  a  Hydrometer 
for  testing  brine  can  make  the  brine  by  dissolving 
15  Ibs.  of  salt  in  85  Ibs.  of  water,  this  makes  a  60 
degree  brine.  In  this  way,  the  livers  can  be,  _.  kept  for 
a  long  time.  When  pickling  livers,  it  is  absolutely 
necessary  that  all  animal  heat  should  ,be  extracted 
from  them,  and  that  they  should  be  properly  chilled 
and  cooled,  otherwise,  they  will  not 


Sc 


CURING  BEEP  LIVERS. 

(Copyrighted;  Reprint  Forbidden.) 

Cut  off  plucks  and  chill  livers  thoroughly.  Pump 
the  curing  brine  into  them  in  three  of  four  places  by 
using  a  long  slender  open  nozzle  about  3/16  to  % 
inch  in  diameter,  which  insert  into  the  different  veins 
on  the  lower  side  of  the  livers.  The  brine  should  be 
forced  into  them  until  the  pressure  swells  them  up; 
after  pumping  them,  lay  them  out  on  a  rack  for 
24  hours  in  a  cooler  and  allow  the  blood  to  ooze  out 
of  them.  The  pumping  brine  for  beef  livers  is  made 
the  same  as  the  brine  for  hog  livers  as  follows: 

1  Ib.  of  Freeze-Em-Pickle. 
12  Ibs.  of  Common  Salt. 

5  gal.  of  Water. 

The  day  after  the  livers  have  been  pumped,  they 
should  be  packed  in  a  60  deg.  common  salt  brine, 
which  is  made  by  dissolving  15  Ibs.  of  salt  in  85  Ibs. 
of  water;  nothing  else  need  be  added.  AU  animal 
heat  must  be  thoroughly  extracted,  and  the  livers  must 
be  properly  chilled  and  cooled. 

DIRECTIONS  FOR  CURING  LEAN 
SHOULDER  BUTTS. 

(Copyrighted;  Reprint  Forbidden.) 
LIGHT  WEIGHT  BUTTS. 

f  5   Ibs.  of  Common  Salt, 
|  1  Ib.  of  Freeze-Em-Pickle, 

Use  for  100  Ibs.  I  2  Ibs.  Granulated  Sugar, 

Light  Weight  Butts.    1  5  gals,  of  Cold  Water. 

,   Cure  in  this  brine  20  to  30 
L       days. 
HEAVY  WEIGHT  BUTTS. 

f  6  Ibs.  of  Common  Salt, 

Use  for  100  Ibs.  I  1  Ib.  of  Freeze-Em-Pickle, 

Heavy  Weight   Butts.     |  2  Ibs.   of   Granulated   Sugar, 

[  5  gals,  of  Cold  Water. 

Cure  in  this  brine  from  30  to  40  days  according  to  size. 
The  sugar  used  must  be  Pure  Granulated  Sugar;  yellow 
or  brown  sugar  must  not  be  used. 

First: — Sort  the  Butts,  separating  the  Light  Weight 
Butts  and  the  Heavy  Weight  Butts. 

Second: — Take  enough  of  any  one  size  of  the  assorted 

104 


I.  LJ.  S.J=L. 


Butts  to  fill  a  tierce  which  will  be  285  Ibs.;  then  thor- 
oughly mix  together  in  a  large  pail  or  box  the  follow- 
ing proportions  of  Freeze-Em-Pickle,  the  very  best 
and  purest  Granulated  Sugar  and  Salt. 

Use  for  285  Ibs.  of  Light  Weight.  Butts,  3  Ibs.  of 
Freeze-Em-Pickle,  6  Ibs.  of  Granulated  Sugar  and  15 
Ibs.  of  Salt. 

For  285  Ibs.  of  Heavy  Weight  Butts,  3  Ibs.  of 
Freeze-Em-Pickle,  6  Ibs.  of  Granulated  Sugar  and  18 
Ibs.  of  Salt. 

HOW  TO  CURE  BUTTS  IN  OPEN  TIERCES. 

(Copyrighted;   Reprint  Forbidden.) 

When  the  tierces  or  barrels  in  which  these  Butts 
are  cured,  are  not  to  be  headed  up,  but  are  left  open, 
use  half  of  the  Freeze-Em-Pickle,  Sugar  and  Salt  for 
rubbing  as  follows: 

First: — Rub  each  Butt  well  with  some  of  the  mix- 
ture of  Freeze-Em-Pickle,  Sugar  and  Salt.  Sprinkle 
a  little  of  the  mixture  in  the  bottom  of  the  tierce. 

Second: — Pack  the  Butts  in  a  perfectly  clean  tierce. 
The  mixed  Freeze-Em-Pickle,  Sugar  ""and  Salt  that  is 
left  after  rubbing  should  be  used  for  making  the  brine. 
It  will  require  14  to  15  gallons  of  brine  for  each 
tierce  of  Butts.  Make  the  brine  by  dissolving  in 
cold  water  all  the  mixed  Freeze-Em-Pickle,  Sugar  and 
Salt  that  is  left  after  the  Butts  are  rubbed.  Stir 
well  for  a  minute  until  it  is  dissolved,  and  then  pour 
this  brine  over  the  meat.  When  curing  only  a  small 
quantity  of  Butts,  cut  down  the  proportions  of  Freeze- 
Em-Pickle,  Sugar  and  Salt,  also  the  quantity  of  water, 
according  to  the  quantity  of  Butts  to  be  cured. 

QUANTITY  OP  BRINE  TO  USE  FOR  CUR- 
ING  100  LBS.  OF  BUTTS. 

(Copyrighted;  Reprint  Forbidden.) 

Five  gallons  by  measure,  or  42  Ibs.  by  weight,  is 
the  approximate  amount  of  water  to  use  for  every  100 
Ibs.  of  meat. 

Tierces,  after  being  packed  with  285  Ibs.  of  meat, 
will  hold  about  15  gallons  of  water.  When  curing 
Butts  in  vats  or  open  barrels,  whether  in  small  or  large 
quantities,  always  use  not  less  than  5  gallons  of  brine 
to  100  Ibs.  of  meat,  as  this  makes  the  proper  strength 
and  a  sufficient  brine  to  cover  the  meat. 

105 


Sc  I 


HOW  TO  OVERHAUL  BUTTS  WHEN  CUR- 
ING  IN  OPEN  PACKAGES. 

(Copyrighted;  Reprint  Forbidden.) 

On  the  fifth  day  after  packing  each  lot  of  Butts, 
it  is  necessary  that  they  should  be  overhauled.  This 
must  be  repeated  seven  days  later;  again  in  ten  days, 
and  a  final  overhauling  should  be  given  ten  days  later. 
Overhauling  Light  Butts  three  times,  and  Heavy  Butts 
four  times  while  curing,  and  at  the  proper  time  in  each 
instance,  is  very  important,  and  must  never  be  for- 
gotten, especially  when  curing  with  this  mild,  sweet 
cure.  Overhauling  means,  to  take  the  Butts  out  of 
the  brine  and  to  repack  them  in  the  same  brine.  The 
proper  way  to  overhaul  is  to  take  a  perfectly  clean 
tierce,  set  it  next  to  the  tierce  of  Butts  to  be  over- 
hauled, pack  the  meat  into  the  empty  tierce,  and  then 
put  this  same  brine  o'^er  the  meat. 

HOW  TO  CURE  BUTTS  IN  CLOSED  UP 
TIERCES. 

(Copyrighted;  Reprint  Forbidden.) 

Large  packers  who  employ  coopers,  should  always 
cure  Butts  in  closed  up  tierces,  as  this  is  the  best 
method  known. 

First: — Mix  the  proper  poportions  of  Freeze-Em- 
Pickle,  Sugar  and  Salt,  for  the  different  size  Butts 
to  be  cured.  These  proportions  are  given  in  the  fore- 
going table,  under  the  heading,  "  Light  Weight  Butts, 
and  Heavy  Weight  Butts. ' '  If  the  tierces  are  to  be 
headed  up,  use  half  of  the  Freeze-Em-Pickle,  Sugar  and 
Salt,  for  rubbing  the  Butts,  and  the  half  that  is  left 
over  after  the  Butts  are  rubbed,  should  be  dissolved 
in  the  water  which  is  to  be  used  to  fill  the  tierce. 
Eub  each  Butt  well  before  packing;  put  only  285  Ibs. 
of  meat  in  each  tierce,  and  then  head  them  up. 

Second: — Lay  the  tierces  on  their  sides  and  fill  them 
through  the  bung  hole,  with  water  in  which  the  half 
of  Freeze-Em-Pickle,  Sugar  and  Salt  left  over  after 
rubbing,  has  been  dissolved. 

Third: — Insert  the  bung  and  roll  the  tierces.  This 
will  mix  and  dissolve  the  Freeze-Em-Pickle,  Sugar 
and  Salt  rubbed  on  the  meat.  Where  the  pieces  of 
meat  press  tightly  against  each  other,  or  against  the 
tierce,  the  brine  does  not  act  on  the  meat;  but  if  the 

106 


CH  CGACrO.  U.  S.A. 


pieces  of  meat  are  rubbed  properly  with  the  mix- 
ture of  Freeze-Em-Pickle,  Sugar  and  Salt  before  be- 
ing packed  in  the  tierce,  such  surfaces  will  be  acted 
upon  by  the  undissolved  mixture,  so  that  the  cur- 
ing will  be  uniform  and  no  portion  of  the  pieces 
will  be  left  insufficiently  cured,  even  if  the  brine  does 
not  come  in  contact  with  it.  For  this  reason,  it  is 
important  that  each  piece  of  meat  should  be  carefully 
rubbed  with  the  mixture  before  being  packed  in  the 
tierce. 

Fourth: — Overhaul  five  days  after  packing;  again 
seven  days  later,  again  in  ten  days,  and  once  more 
ten  days  thereafter.  At  each  overhauling,  examine 
-sach  tierce  for  leaks;  if  any  of  the  Pickle  has  leaked 
t)ut,  knock  the  bung  in  and  refill.  Eemember  to 
overhaul  Light  Butts  three  times,  and  Heavy  Butts 
four  times. 

Fifth: — Overhaul  Butts  in  closed-up  tierces,  simply 
by  rolling  the  tierces  from  one  end  of  the  cooler  to 
the  other.  They  ought  to  be  rolled  at  least  100  feet. 

ROLLED  BONELESS  BUTTS  OR  BUTT 
SAUSAGE. 

(Copyrighted;  Reprint  Forbidden.) 


BONELESS 
<M-!AM5/»i 


After  the  Butts  are 
thoroughly  cured,  they 
should  be  stuffed  in  beef 
bungs;  if  they  are  large 
only  one  should  be 
stuffed  in  each  casing; 
if  they  are  small,  two 
can  be  stuffed  together 
side  by  side.  The  cas- 
ings should  be  tied  off 
at  each  end,  and  then 
wound  with  a  heavy 
string,  which  should  be 

wrapped  as  tightly  as  possible.  Perforate  the  cas- 
ings with  a  fork  so  as  to  let  out  any  air  that  may  be 
in  them;  then  smoke  them  over  night  in  a  cool 
smoke;  in  the  morning  boil  them.  If  they  are  to 
be  sold  uncooked,  dip  them  in  boiling  water  for  five 
minutes,  and  then  in  cold  water  so  as  to  shrink  the 
casings.  Our  new  Improved  Zanzibar  Carbon  can  be 
used  on  the  casings  to  give  them  an  appetizing  color.  See 
directions  for  dipping  on  page  117. 


Sc 


NEW  ENGLAND  STYLE 
PRESSED  HAM 


HOW  TO  CURE  MEAT  FOR  LUNCH  HAM 

OR  NEW  ENGLAND  STYLE 

PRESSED  HAM 

(ALSO  CALLED  BERLINER  STYLE  HAM) 

(Copyrighted  by  B.  Heller  6-  Co.;  Reprint  Forbidden.) 

The  Freeze-Em-Pickle  Process  is  especially  adapted  for 
curing  Ham  trimmings  which  are  used  for  Berliner  Style 
Hams,  Lunch  Hams,  Boneless  Hams,  New  England  Style 
Pressed  Hams,  etc.  It  will  cure  and  preserve  Ham  trimmings 
perfectly,  and  will  give  them  a  rich,  delicate  sugar-cured 
ham  flavor.  It  does  not  draw  the  albumen  out  of  the  meat, 
but  the  natural  binding  qualities  are  retained,  and  the  meat 
has  a  rich,  red,  cured-meat  color.  Trimmings  cured  with  the 

Freeze-Em-Pickle     Proc-  __ 

ess  can  be  kept  in  cold 
storage  f@r  a  year  with- 
out getting  too  salty  or 
becoming  short  and  los- 
ing their  nice  flavor  and 
binding  qualities. 

The  following  direc- 
tions must  be  carefully 
followed  to  get  the  re- 
sults desired: 

First: — The  trimmings 
should  not  be  larger  than 
an  egg>  an(l  should  be 
as  uniform  in  size  as  possible. 

Second: — Do  not  run  the  trimmings  through  an  En- 
terprise Grinder  to  cut  them  up  before  packing  them, 
as  it  has  a  tendency  to  heat  the  meat. 

Third: — Trimmings  that  are  to  be  held  for  any 
great  length  of  time  must  be  fresh  as  possible;  if  they 
should  be  somewhat  slimy,  they  should  be  washed 
thoroughly  in  cold  common  salt  brine  and  allowed 
to  drain  until  quite  dry.  Never  mix  or  salt  trim- 
mings that  become  slimy,  with  fresh  ones;  always 
pack  them  separately. 

Fourth: — It  is  absolutely  necessary  that  the  meat 
should  be  thoroughly  chilled,  and  that  the  packing 
should  be  done  in  the  cooler  so  that  the  temperature 
of  the  meat  will  not  get  above  the  temperature  in 
which  it  is  to  be  cured. 

Fifth: — For  each  100  Ibs.  of  trimmings,  take  1  Ib. 
of  Freeze-Em-Pickle,  1  Ib.  of  best  Granulated  Sugar 
and  2  Ibs.  of  Common  Salt,  and  mix  these  thoroughly 


with  the  meat.  Mixing  thoroughly  is  very  important; 
it  should  be  carefully  done  so  as  to  insure  a  uniform 
cure. 

Sixth: — Have  the  tierces  or  barrels  perfectly  clean  and 
sweet;  then  sprinkle  a  little  salt  on  the  bottom,  and  fill  the 
barrel  or  tierce  about  one-quarter  full  of  salted  meat,  and 
pound  it  down  hard  with  a  tamper.  Do  the  same  when 
the  barrel  is  half  full  and  continue  in  this  manner  until 
the  barrel  is  filled.  This  tamping  is  done  to  expel  the  air 
between  the  pieces  of  meat,  and  it  is  an  important  factor 
to  insure  a  uniform  cure  and  color.  If  the  trimmings  are 
to  be  kept  any  length  of  time,  it  will  be  necessary  that  the 
tierces  or  barrels  should  be  headed  up,  and  they  should 
always  be  filled  with  meat  as  much  as  possible.  When 
trimmings  are  to  be  used  as  soon  as  cured,  it  is  not  nec- 
essary to  head  them  up,  simply  put  a  top  on  them  and 
weight  them  down,  or  cover  them  with  a  clean  cloth  and 
put  a  layer  of  salt  about  one  inch  thick,  over  the  top  of 
the  cloth.  This  will  keep  out  the  air  and  will  give  good 
results.  The  trimmings  will  be  cured  in  from  two  to  three 
weeks,  and  are  then  in  a  perfect  condition  to  be  made  into 
New  England  Style  Pressed  Hams,  etc.  They  need  not 
be  soaked  in  water,  nor  need  any  salt  be  added  as  they 
are  ready  for  instant  use  just  as  they  are  and  will  have  a 
delicious  sugar-cured  ham  flavor. 

See  paragraph  on  Temperature  for  Curing  Meats  on 
page  46. 

HOW  TO  MAKE  NEW  ENGLAND  STYLE 
PRESSED  HAMS 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 
After  the  meat  is  cured,  it  should  be  stuffed  in  beef 
bungs,  and  should  be  smoked  about  three  hours,  but  this 
depends  upon  the  smoke  house  and  whether  wood  or  saw- 
dust is  used.  It  may  be  necessary  to  smoke  the  Pressed 
Ham  still  longer.  Boil  them  in  a  temperature  of  180  de- 
grees Fahrenheit  for  l]4  hours,  then  reduce  the  tempera- 
ture to  170  degrees  Fahrenheit  and  remove  them  at  the 
expiration  of  one  hour.  After  they  are  boiled  for  2%  hours, 
they  should  be  laid  out  on  a  table  in  the  cooler,  and  then 
boards  should  be  placed  on  top  of  them  weighted  down 
with  heavy  stones,  and  should  remain  there  over  night 
before  being  removed. 

The  casings  may  be  given  an  appetizing  smoke  color  by 
momentary  dipping  in  a  solution  of  Zanzibar-Carbon. 
Brand  Casing  Brown  Mixture  (see  page  117  for  directions) 

109 


Sc  I 


BDLQGNA 


HOW  TO  CURE  MEAT  FOR 
MAKING  FINE  BOLOGNA  AND 
FRANKFURT    SAUSAGE    AND 

COMPLY  WITH  PURE  FOOD 
LAWS 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

In  following  the  old  method  of  making  Bologna  and 
Frankfurt  Sausage,  a  large  percentage  of  the  albumen  is 
drawn  out  of  the  Meat,  thus  losing  much  of  the  richness, 
flavor  and  color  which  should  be  retained  in  the  Sausage. 

B.  Heller  &  Co.  have  made  an  important  improvement 
in  the  process  of  curing  trimmings,  and  Sausage  Makers 
will  find  it  greatly  to  their  advantage  to  make  an  immediate 
trial  of  this  process.  A  single  batch  of  Sausage  made  after 
this  method  will  convince  any  Sausage  Maker  of  the  mis- 
take of  following  the  old  ideas  of  making  Bologna  and 
Frankfurt  Sausages. 

When  Bologna  and  Frankfurts  are  made  from  fresh  Meats, 
they  have  a  gray  color  and  are  very  difficult  to  keep  in  good 
condition,  especially  during  the  warm  weather.  However, 
when  Bologna  and  Frankfurts  are  made  by  the  Freeze-Em- 
Pickle  Process,  they  will  have  a  fine  red  color  and  they 
will  comply  with  the  Pure  Food  Laws,  because  Freeze-Em- 
Pickle  contains  no  ingredients  which  have  been  prohibited 
by  any  of  the  food  laws.  They  will  also  keep  much  better 
than  when  made  in  the  old  way,  and  will  stand  shipment 
during  the  warm  weather  with  better  results. 

no 


HOW  TO  CURE  BEEF  OR  PORK  TRIM- 
MINGS  WITH  FREEZE-EM-PICKLE 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Trimmings  that  are  to  be  stored  away  for  a  few  days  to 
two  weeks,  should  be  packed  with  the  following  propor- 
tions of  Freeze-Em-Pickle  and  Salt. 

To  every  100  Ibs.  of  Trimmings  use  the  following: 

1  Ib.  of  Freeze-Em-Pickle. 

1  Ib.  of  Salt. 

For  Trimmings  that  are  to  be  stored  away  for  two  weeks 
to  three  months,  the  following  proportions  of  Freeze-Em- 
Pickle  and  Salt  should  be  used: 

1 X  Ibs.  of  Freeze-Em-Pickle  and 

1  Ib.  of  Salt  to  each 

100  Ibs.  of  Trimmings. 

For  Trimmings  that  are  to  be  stored  away  for  three 
months  to  six  months,  the  following  proportions  of  Freeze- 
Em-Pickle  and  Salt  should  be  used: 

1  %.  Ibs.  of  Freeze-Em-Pickle  and 

1  Ib.  of  Salt  to  each 

100  Ibs.  of  Trimmings. 

First:— Weigh  the  Trimmings  and  then  spread  them  on 
a  table. 

Second: — Weigh  out  the  proper  proportions  of  Freeze- 
Em-Pickle  and  Salt,  mix  them  together  thoroughly,  and 
then  sprinkle  over  the  meat. 

Third: — Mix  the  Trimmings  well  so  that  the  Salt  and 
Freeze-Em-Pickle  get  to  all  parts  of  the  meat. 

Fourth: — Run  the  Trimmings  through  the  grinder,  using 
what  is  called  the  lard  plate,  a  plate  that  has  holes  in  it 
from  1  to  \]^.  inches  in  diameter.  By  first  mixing  the 
Freeze-Em-Pickle  and  Salt  with  the  meat  and  then  putting 
it  through  the  grinder,  the  Freeze-Em-Pickle  and  Salt 
become  better  mixed  with  the  meat. 

Another  way  is  to  run  the  Trimmings  through  the 
grinder  first,  using  the  lard  plate  with  1  to  lX  incri  holes 
in  it;  then  put  this  meat  in  the  mixer  and  while  mixing 
add  the  Freeze-Em-Pickle  and  Salt,  which  have  first  been 
thoroughly  mixed.  Let  the  mixer  run  until  the  Freeze- 
Em-Pickle  and  Salt  are  thoroughly  mixed  with  the  meat, 
which  only  takes  a  few  minutes. 

If  a  plate  with  large  holes  in  it  is  not  available,  cut  the 
Trimmings  up  small  by  hand  and  then  mix  the  Freeze- 
Em-Pickle  and  Salt  with  the  meat. 


HOW  TO  PACK  IN  BARRELS  OR  TIERCES 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

First: — Take  barrels  or  tierces  that  are  perfectly  clean 
and  sweet;  this  is  very  important.  Then  sprinkle  a  hand- 
ful of  Freeze-Em-Pickle  and  Salt  which  have  first  been 
thoroughly  mixed,  over  the  bottom  of  the  tierce. 

Second: — Fill  tierce  about  one-quarter  full  of  the  meat 
that  has  been  mixed  with  Freeze-Em-Pickle  and  Salt,  and 
then  with  a  tamper,  tamp  it  down  as  tight  as  can  be.  The 
tighter  the  meat  is  packed,  the  better.  Then  place  more 
of  the  meat  into  the  tierce  and  tamp  it,  and  keep  on  doing 
this  until  the  tierce  is  fulL 

Third: — If  the  tierce  is  not  to  be  headed  up,  don't  fill  it 
quite  to  the  top,  and  after  tamping  the  meat  tight,  sprinkle 
a  couple  of  handfuls  of  the  mixture  of  Freeze-Em-Pickle 
and  Salt  over  the  top.  Then  lay  a  piece  of  parchment 
paper  over  the  meat,  and  on  top  of  this  place  a  piece  of 
cheese  cloth  about  a  yard  square. 

Fourth: — On  top  of  the  cheese  cloth  put  about  two  or 
three  inches  of  dry  Salt,  spread  so  it  reaches  to  all  the 
edges  of  the  barrel,  so  as  to  exclude  the  air  from  the  meat, 
and  then  turn  the  ends  of  the  cloth  over  the  top,  and  allow 
this  meat  to  stay  in  the  cooler  until  you  are  ready  to  make 
Bologna,  Frankfurts,  or  any  similar  sausage  out  of  it. 

This  meat  is  now  ready  in  four  or  five  days  to  be  made 
into  Bologna,  Frankfurts,  or  any  similar  sausage,  but  can 
also  remain  in  a  cooler  as  long  as  six  months  or  even  long- 
er without  being  disturbed.  This  meat  will  not  become 
too  salty  no  matter  how  long  it  stands,  and  whenever  you 
wish  to  make  Bologna,  Frankfurts,  or  any  similar  sausage, 
the  meat  is  ready  to  be  used. 

This  is  known  as  the  Freeze-Em-Pickle  Process,  and 
by  curing  the  meat  in  this  way  no  brine  or  albumen  will 
be  found  at  the  bottom  of  the  tierce  when  the  meat  is 
taken  out.  The  meat  when  taken  from  the  barrel  will  be 
found  sticky,  and  to  possess  good  binding  quality  and  a 
nice  cured  flavor.  It  will  make  delicious  Bologna,  Frank- 
furts, or  any  similar  sausage.  The  meat  will  have  a  nice 
sweet  cure  and  a  fine  color  which  will  be  imparted  to  the 
Bologna,  Frankfurts  or  any  similar  sausage  made  from  it. 
On  account  of  the  meat  being  cured,  the  Bologna,  Frank- 
furts and  other  sausage  will  not  spoil  so  easily  as  they 
would  if  made  from  fresh  meat. 

Beef  or  pork  trimmings  should  be  handled  in  the  same 
way,  and  no  fresh  meat  used  at  all  in  making  the  Bologna 
or  Frankfurts. 

If  the  trimmings  are  to  be  kept  for  any  length  of  time,  it 
is  advisable  to  head  them  up.  When  tierces  are  to  be 

112 


headed  up,  fill  them  as  full  as  possible,  sprinkle  two  hand- 
fuls  of  Freeze-Em-Pickle  and  salt,  which  have  first  been 
thoroughly  mixed,  over  the  top  and  then  put  on  the  head. 
When  making  this  Freeze-Em-Pickle  cured  meat  into 
smoked  sausages,  more  salt  of  course  must  be  added,  as 
the  meat  is  not  sufficiently  salty,  so  when  adding  the  Sea- 
soning add  sufficient  salt  to  give  it  the  proper  taste,  and 
add  }^  Ib.  of  sugar  to  every  100  Ibs.  of  meat  in  addition  to 
the  spice,  as  it  gives  the  meat  a  delicious  flavor. 

PROPER  TEMPERATURE  FOR  STORING 
TRIMMINGS 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 
If  the  trimmings  are  to  be  used  up  in  two  or  three  weeks, 
any  ordinary  cooler  that  is  kept  around  40  degrees  will  be 
sufficient,  but  if  trimmings  are  to  be  kept  three  to  six 
months,  they  should  be  kept  in  a  cooler  at  a  temperature 
of  35  to  36  degrees  to  get  the  best  results.  Never  let  the 
temperature  get  down  below  freezing  if  it  can  be  helped, 
and  do  not  let  it  get  any  higher  than  38  degrees,  if  possible. 

HOW  TO  MAKE  BOLOGNA  AND  FRANK- 

FURTS  FROM  FRESH  BEEF  AND  PORK 

WITH  FREEZE-EM-PICKLE  WITHOUT 

FIRST  CURING  THE  MEAT 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 
Run  the  desired  quantity  of  beef  and  pork  through  a 
grinder,  first  using  a  coarse  plate,  then  through  a  fine  one; 
then  finish  in  a  silent  chopper.  While  cutting  it  in  the 
silent  cutter,  add  to  each  100  Ibs.  of  meat  1  Ib.  of  Freeze- 
Em-Pickle,  ^  Ib.  of  "B"  Condimentine,  1  to  1>^  Ibs.  of 
salt  and  ^  Ib.  of  sugar,  according  to  taste.  Chop  this  up 
as  usual,  adding  pure  artificial  ice  to  keep  it  cool.  First 
put  the  beef  in  the  silent  cutter  and  when  it  is  about 
three-fourths  fine  add  the  necessary  pork,  which  has  first 
been  run  through  the  %  inch  plate  of  a  grinder.  If  a  mixer 
is  not  used,  add  the  Seasonings  and  flour  to  the  meat  in 
the  silent  cutter.  When  all  are  thoroughly  mixed  put  into 
a  tub,  cover  well  over  with  parchment  or  wax  paper  to 
exclude  the  air  and  put  away  until  ready  to  use.  The  meat 
can  then  be  taken  direct  from  the  tub  in  24  to  36  hours, 
placed  into  the  stuffer,  and  stuffed  into  the  casings. 

The  meat  should  be  kept  in  a  temperature  of  45  to  46 
degrees.  This  is  a  fairly  high  temperature  which  gives  the 
Freeze-Em-Pickle  a  chance  to  do  its  work  quicker,  and  by 
standing  24  to  36  hours  after  it  is  chopped  and  seasoned, 
it  develops  its  full  binding  qualities  and  saves  handling 
the  meat  two  or  three  times,  which  should  appeal  to  every 
sausage  maker. 

113 


Sc   ZO. 


FORMULA  FOR  BOLOGNA  SAUSAGE 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

The  following  formula  makes  very  fine  Bologna  sau- 
sage: 

75  Ibs.  beef  trimmings  cured  by  Freeze-Em-Pickle 
Process. 

15  Ibs.  pork  trimmings  cured  by  Frfteze-Em-Pickle 
Process. 

10    Ibs.    pork    speck    (back    fat). 

Bull -Meat -Brand  Sausage  Binder  in  the  percentage 
amount  of  cereal  allowed  by  your  State  Food  Law,  but 
not  over  five  pounds  to  the  hundred. 

8  to  10  ounces  Zanzibar-Brand  Bologna  Sausage  Flavor. 

^  Ib.  "B"  Condimentine 

Sufficient  cracked  ice  for  cooling. 

First:— Salt  the  pork  and  beef  trimmings  according  to 
the  directions  on  foregoing  pages. 

Second:— When  making  the  Bologna  (or  Frankfurts),  take 
the  beef  that  has  been  cured  with  Freeze-Em-Pickle  and 
run  through  the  grinder,  using  X  or  H  inch  plate.  (Some 
sausage  makers  prefer  to  run  this  meat  through  the  grinder 
again,  using  the  smallest  plate  they  have,  but  this  in  our 
opinion  takes  up  unnecessary  time  and  labor.  Once  running 
through  a  %  or  ^  inch  plate  is  sufficient). 

Then  place  this  beef  in  the  silent  chopper.  As  soon  as 
this  has  made  one  or  two  revolutions,  put  in  sufficient 
cracked  ice  to  prevent  the  beef  from  becoming  heated.  Then 
add  about  one  pound  of  salt;  adding  ice  if  necessary.  Then 
add  the  pork  to  the  beef,  which  should  have  already  been 
run  through  the  grinder,  and  at  the  same  time  add  the 
pork  speck. 

Third:— Then  for  seasoning  add  8  to  10  ounces  Zanzibar- 
Brand  Bologna  Flavor,  and  also  about  ^  of  a  pound  of 
"B"  Condimentine.  This  Condimental  preparation  is  per- 
missible in  all  Government  inspected  houses  and  complies 
with  the  Pure  Food  Laws.  "B"  Condimentine  is  used  to  pre- 
vent shrinkage  and  help  keep  the  sausage,  and  so  the  color 
inside  will  not  fade  or  turn  gray,  but  retain  its  bright,  rich 
color  for  ten  days  if  kept  under  proper  conditions.  This  is  a 


great  advantage,  especially  to  large  packers  who  da 
shipping.  After  the  Spices  and  Condimentine  are  worked 
in,  then  add  salt  to  taste.  Sausage  made  with  "B"  Con- 
dimentine does  not  have  to  be  labeled  that  a  preservative 
is  used. 

Fourth: — Then  while  the  meat  is  being  cut  in  the  silent 
chopper,  add  the  legal  amount  of  Bull- Meat -Brand  Sau- 
sage Binder  to  each  100  pounds  of  meat.  Or,  if  a  mixer  is 
used,  add  the  binder  in  the  mixer.  When  properly  mixed 
and  seasoned  with  spices  and  "B"  Condimentine,  and  bind- 
er has  been  added,  it  is  already  for  the  stuffer,  or  if  desired, 
this  meat  already  chopped  can  be  kept  in  tubs  in  a  cooler 
of  a  temperature  of  38  to  40  degrees  for  24  to  36  hours 
until  required. 

Notice: — See  our  instructions  on  page  113  for  handling 
beef  that  has  been  cured  with  Freeze-Em-Pickle  and 
stored  away  from  two  to  six  months  or  longer. 

Note: — Since  the  Pure  Food  Laws  have  been  enacted, 
all  Antiseptic  Preservatives  have  been  ruled  out  and  can- 
not be  used  in  sausage,  so  sausage  makers  must  be  careful 
what  kind  of  a  Sausage  Binder  they  use  in  their  sausage. 
Many  of  the  binders  on  the  market  start  fermentation  soon 
after  moisture  is  added  to  them.  When  it  is  noticed  that 
Bologna  does  not  keep  as  well  as  it  should,  the  first  thing 
to  be  looked  to  is  the  binder  used,  as  invariably  a  binder 
which  is  not  free  from  the  germs  of  fermentation  will  cause 
trouble,  and  the  losses  a  butcher  has  from  using  such 
binders  will  amount  to  more  than  the  saving  in  the  cost  of 
the  binder.  Many  cheap  binders  can  be  bought  for  Jess 
money  than  Bull -Meat- Brand  Sausage  Binder,  as  they 
cost  less  to  manufacture.  We  are  not  trying  to  see  how 
cheap  a  binder  we  can  manufacture,  but  our  sole  aim  in 
selling  Bull -Meat -Brand  Sausage  Binder  is  to  offer  the 
very  Finest  Binder  that  we  know  how  to  make,  which  will 
help  the  sausage  instead  of  souring  it,  and,  even  if  our 
price  is  a  trifle  higher,  Bull-Meat-Brand  Sausage  Binder 
is  much  cheaper  to  use  and  results  are  always  satisfactory. 

115 


Notice:— If  a  Garlic  flavor  is  desired,  add  one  or  two 
tablespoonfuls  of  Vacuum-Brand  Garlic  Compound  while 
the  meat  is  being  chopped.  Vacuum-Brand  Garlic  Com- 
pound is  recommended  as  it  does  not  sour  in  the  sausage 
and  it  does  not  leave  any  after-taste  nor  taint  the  breath, 
because  it  is  so  finely  divided  that  it  is  thoroughly  incor- 
porated in  the  meats  and  is  thoroughly  digested  and  ab- 
sorbed. In  States  where  Cereal  is  not  permitted,  use  Gar- 
lic Condiment  instead  of  Garlic  Compound. 

Fifth — After  the  meat  is  chopped  to  the  proper 
fineness,  stuff  it  into  beef  rounds  or  beef  middles. 
Place  the  sausage  in  the  smoke  house  and  smoke. 

BOILING  BOLOGNA. 

(Copyrighted;   Reprint  Forbidden.) 

After  it  is  smoked,  boil  Eound  Bologna  30  minutes 
in  water  160  degrees  Fahrenheit  and  Long  Bologna 
for  45  to  60  minutes  in  160  degrees  water,  according 
to  thickness. 

After  they  are  boiled  place  them  on  a  table,  01 
hang  them  up  and  pour  boiling  water  over  them  to 
wash  off  the  grease.  Them  pour  cold  water  over  them 
to  shrink  the  casings.  After  that  allow  them  to  cool  in 
the  open  air  or  a  well  ventilated  room,  before  placing 
in  the  cooler  or  ice  box.  This  will  prevent  sweating, 
which  causes  mouldy  and  slimy  casings. 

BOILING  LARGE  BOLOGNA. 

(Copyrighted;  Reprint  Forbidden.) 

If  Large  Bologna  are  desired,  stuff  the  meat  into 
beef  bungs  and  smoke  until  they  are  nicely  smoked^ 
then  boil  them  from  1*4  to  1%  hours  in  water  155 
degrees  Fahrenheit.  Vary  the  time  of  boiling  accord- 
ing to  the  thickness  of  the  Bologna. 

SALTING  PAT  FOR  BOLOGNA. 

The  Pork  Back  Fat  or  Pork  Speck  will  be  much 
better  for  use  in  Bologna  and  Frankforts  if  it  if* 
dry  salted  with  Freeze-Em-Pickle  for  a  few  weeks 
before  it  is  used. 

116 


HOW  TO  COLOR  THE  CASINGS  OF 

SMOKED  SAUSAGE  WITH 

ZANZIBAR-CARBON  BRAND  CASING 

BROWN  MIXTURE 


COLORING  BOLOGNA  CASINGS 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Hang  the  bologna  in  the  smoke  house  just  long  enough 

to  dry  the  skin  well,  or  hang  it  in  front  of  a  hot  fire,  or  in 

the  sun,  any  way  to  get  the  excess  moisture  dried  out  of 

the  casing;  then  proceed  according  to  the  following  method: 

METHOD  OF  COLORING  THE  CASINGS 

OF  SAUSAGE  IN  GOVERNMENT 

INSPECTED  PACKING  HOUSES 

In  all  Packing  Houses  having  U.  S.  Government  inspec- 
tion, the  coloring  of  casings  are  allowed  only  by  what  is 
termed  "Momentary  Dipping".  We  advise  butchers  to  use 
this  method  in  preference  to  any  other  way  whether  they 
have  Government  inspection  or  not. 

Directions  for  Momentarily  Dipping  Smoked  Sausage 
such  as  Bologna,  Frankfurt,  etc. 

After  Sausage  has  been  smoked  and  cooked,  dip  it  into 
a  solution  made  up  in  the  proportion  of  1  ounce  of  Zanzibar- 
Carbon-Brand  Casing  Brown  Mixture  to  every  20  gallons 
of  water.  Always  dissolve  it  first  in  some  hot  water  (not 
boiling)  in  the  proportion  of  one-half  gallon  water  for  every 
ounce  used  and  then  pour  this  solution  into  the  balance  of 
the  water  to  make  up  the  dipping  solution. 

The  water  used  for  dipping  should  be  about  the  same 
temperature  as  that  in  which  the  Sausage  is  cooked.  After 

117 


sc  cza. 


dipping,  the  Sausage  must  be  rinsed  off  with  hot  water 
and  thereafter  with  cold  water,  then  hung  up  in  the  usual 
manner  to  drip  off  and  dry.  When  Sausage  is  smoked 
through  and  is  not  cooked,  it  must  be  well  sprayed  with, 
or  dipped  into,  boiling  hot  water  to  remove  the  grease  from 
the  casing  before  being  put  into  the  colored  dipping  solution. 


FRANKFORT5 


FRANKFORT  SAUSAGE;  HOW  TO  MAKE 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Frankfort  Sausage  is  made  in  most  cases  in  exactly  the 
same  manner  as  Bologna  with  the  exception  that  it  is 
chopped  very  fine  and  Zanzibar-Brand  Frankfort  Sausage 
Seasoning  is  used.  To  make  fine  Frankfort  Sausage  use 
two  parts  of  Beef  and  one  part  of  Pork. 

If  Veal  is  used  in  Frankfort  Sausage,  it  improves  it  con 
siderably,  but  the  price  of  Veal  is  so  high  that  it  is  very 
seldom   used.     Stuff  in  sheep  casings  and  smoke  lightly, 
then   dip   them  in  Zanzibar-Carbon  Brand  Casing  Brown 
Mixture  by  the  method  prescribed  on  the  preceding  page. 

Dipping  them  in  hot  water  and  then  in  cold  takes  out  all 
the  wrinkles.  After  they  have  been  dipped,  pour  a  pail  of 
hot  water  over  them  to  wash  off  all  adhering  grease;  then 
dip  them  for  a  minute  or  two  in  ice  water  to  cool.  This  will 
make  them  contract  so  rapidly  that  they  will  not  wrinkle; 
then  put  in  a  cooler  to  hang  up  and  cool  through  to  the 
center. 

118 


COLORING  FRANKFURT  SAUSAGE 
CASINGS 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Follow  the  directions  given  on  page  117  for  momentary 
dipping. 

If  a  deep  color  is  desired,  slightly  increase  the  amount 
of  Zanzibar-Carbon  Brand  Mixture.  You  must  use  your 
own  judgment  in  producing  the  right  color  desired,  as  the 
drier  the  casing  the  less  Zanzibar-Carbon  Brand  Mixture 
it  takes  and  the  better  the  color  will  be. 

Always  be  particular  not  to  smoke  with  too  much  heat 
in  the  smoke  house,  so  that  the  grease  does  not  melt  in 
the  sausage  and  come  through  the  casing. 


CURING  BEEF  CHEEKS  FOR  BOLOGNA 
AND  FRANKFURTS 

(Copyrighted  by  B.  Heller  &•  Co.;  Reprint  Forbidden.) 

First:— The  Cheek  Meat  should  be  cut  out  of  the  heads 
as  soon  as  possible  after  the  beef  is  killed,  and  the  gristle 
should  be  cut  through  lengthwise,  two  or  three  times.  All 
the  fat  can  also  be  trimmed  off  or  left  on,  just  as  desired; 
in  a  large  slaughtering  establishment,  the  fat  is  worth  more 
in  the  tank  than  in  the  sausage. 

Second: — The  Cheeks  should  then  be  thrown  into  ice 
water  and  allowed  to  remain  there  for  an  hour  or  two. 
This  will  draw  out  all  the  slime  and  blood. 

Third: — The  Cheeks  should  then  be  spread  out  thinly  on 
coarse  wire  screens,  or  on  perforated  galvanized  iron  pans, 
in  a  cooler.  They  should  be  spread  out  as  thinly  as  possi- 
ble so  as  to  thoroughly  drain  and  chill. 

Fourth: — After  they  are  thoroughly  chilled,  which  will 
take  24  hours,  they  should  be  salted  as  follows: 


Sc  I 


DIRECTIONS  FOR  DRY  SALTING  BEEF 
AND  PORK  CHEEK  MEAT 

(Copyrighted  by  B.  Heller  &•  Co.;  Reprint  Forbidden.) 

Beef  and  Pork  Cheek  Meat  that  is  to  be  stored  away  for 
a  few  days  to  two  weeks,  should  be  packed  with  the  fol- 
lowing proportions  of  Freeze-Em-Pickle  and  salt. 

To  every  100  Ibs.  of  Beef  and  Pork  Cheek  Meat  use  the 
following: 

1  Ib.  of  Freeze-Em-Pickle. 

1  Ib.  of  Salt. 

For  Beef  and  Pork  Cheek  Meat  that  is  to  be  stored  away* 
for  two  weeks  to  three  months,  the  following  proportions 
of  Freeze-Em-Pickle  and  salt  should  be  used: 

IX  Ibs.  of  Freeze-Em-Pickle  and 

1  Ib.  of  Salt  to  each 

100  Ibs.  of  Beef  and  Pork  Cheek  Meat. 

For  Beef  and  Pork  Cheek  Meat  that  is  to  be  stored  away 
for  three  months  to  six  months,  the  following  proportions 
of  Freeze-Em-Pickle  and  salt  should  be  used: 

\Yz  Ibs.  of  Freeze-Em-Pickle  and 

1  Ib.  of  Salt  to  each 

100  Ibs.  of  Beef  and  Pork  Cheek  Meat. 

First:— Weigh  the  Beef  and  Pork  Cheek  Meat  and  then 
spread  it  on  a  table. 

Second: — Weigh  out  the  proper  proportions  of  Freeze- 
Em-Pickle  and  salt,  mix  them  together  thoroughly,  and 
then  sprinkle  over  the  meat. 

Third:— Mix  the  Beef  and  Pork  Cheek  Meat  well  so  that 
the  salt  and  Freeze-Em-Pickle  get  to  all  parts  of  the  meat. 

Fourth:— Run  the  Beef  and  Pork  Cheek  Meat  through 
the  grinder,  using  what  is  called  the  lard  plate,  a  plate 
that  has  holes  in  it  from  1  to  1^  inches  in  diameter.  By 
first  mixing  the  Freeze-Em-Pickle  and  salt  with  the  meat 
and  then  putting  it  through  the  grinder,  the  Freeze-Em- 
Pickle  and  salt  become  better  mixed  with  the  meat. 

Another  way  is  to  run  the  Beef  and  Pork  Cheek  Meat 
through  the  grinder  first,  using  the  lard  plate  with  1  to  1# 
inch  holes  in  it;  then  put  this  meat  in  the  mixer  and  while 
mixing  add  the  Freeze-Em-Pickle  and  salt,  which  have 
first  been  thoroughly  mixed.  Let  the  mixer  run  until  the 
Freeze-Em-Pickle  and  salt  become  thoroughly  mixed  with 
the  meat,  which  only  takes  a  few  minutes. 

If  a  plate  with  large  holes  in  it  is  not  available,  cut  the 
Beef  and  Pork  Cheek  Meat  up  small  by  hand  and  then 
mix  the  Freeze-Em-Pickle  and  salt  with  the  meat. 


i.  ur.  s.A. 


Fifth: — If  the  tierces  are  to  remain  open,  they  can 
be  covered  with  a  clean  cloth  and  a  layer  about 
two  or  three  inches  thick  of  dry  salt  should  be  put 
over  the  top  of  the  cloth.  This  will  exclude  the  air 
and  keep  the  top  meat  from  getting  dry  and  dark. 

Sixth: — Cheek  Meat  that  has  been  properly  chilled 
and  packed  in  this  manner  can  be  kept  for  any  length 
of  time  and  need  not  be  overhauled.  It  can  be  kept  for 
a  year  or  longer  and  whenever  it  is  taken  out  of  the 
barrel  and  used,  it  will  make  fine  Bologna  and  Frank- 
forts  with  a  fine  color  and  a  delicious  flavor.  Dry 
ealted  Cheek  Meat  makes  much  better  Bologna  than  the 
pickled  Cheek  Meat.  Sometimes  Cheeks  are  very  low 
in  price,  and  they  can  be  packed  and  stored  as  above 
directed  and  kept  until  the  market  advances;  by  this 
method  quite  a  sum  of  money  can  be  made  each  year. 

Seventh: — See  paragraph  on  Temperature  for  Curing 
Meats  on  page  46. 

CURING  BEEF  AND  PORK  HEARTS  FOR 
BOLOGNA  AND  OTHER  SAUSAGE. 

(Copyrighted;  Reprint  Forbidden.) 

First: — As  soon  as  the  beef  or  hog  is  slaughtered, 
the  hearts  should  be  cut  open;  the  pork  hearts  should 
be  cut  into  four  squares,  and  the  beef  hearts  into  six 
or  eight  pieces,  being  sure  to  cut  them  so  that  all  the 
crevices  are  open  and  exposed.  They  should  then  be 
placed  in  ice  water  in  which  they  should  be  allowed 
to  remain  for  two  to  three  hours. 

Second: — Spread  the  hearts  on  trays  or  racks  in  a 
cooler  as  thinly  as  possible,  and  allow  them  to  drain  and 
chill  for  24  hours;  they  must  be  thoroughly  chilled  so  that 
all  animal  heat  leaves  them. 

Use  for  100  Ibs.  of      /  1*4  Ibs.  Freeze -Em -Pickle. 
Beef  or  Pork  Hearts.\  1  Ib.    of  Common  Salt. 

Third: — Eun  hearts  through  an  Enterprise  grinder, 
using  a  lard  plate  with  1%-inch  holes;  then  place  in  a 
mixer  and  gradually  add  the  mixture  of  Freeze -Em- 
Pickle  and  salt.  Be  sure  it  is  evenly  divided  and 
thoroughly  mixed. 

121 


Sc 


Fourth: — Take  a  perfectly  clean  tierce,  and  sprinkle 
a  handful  of  salt,  and  a  little  Freeze  -  Em- Pickle  on 
the  bottom;  put  the  salted  hearts  into  the  tierce  and 
tamp  themt  down  with  a  tamper  as  hard  as  possible. 

The  object  in  tamping  with  a  tamper  is  to  get  all 
the  air  out  and  to  close  up  all  the  cavities  in  the 
barrel.  The  less  air,  cells  in  the  barrel,  the  better  the 
hearts  will  cure  and  keep. 

Fifth: — If  the  tierces  are  to  be  headed  up,  sprinkle 
a  handful  of  salt  on  top  of  the  tierces,  cover  nicely  with 
a  piece  of  parchment  paper  and  put  in  the  heads,  be- 
ing careful  that  the  tierces  are  as  full  as  they  possibly 
can  be  before  the  heads  are  put  in,  and  also  that  the 
tierces  are  perfectly  sweet  before  packing. 

Sixth: — If  the  tierces  are  to  remain  open,  they  can 
be  covered  with  a  cloth  and  about  two  or  three  inches 
of  dry  salt  should  be  put  over  the  top  of  the  cloth. 
This  will  exclude  the  air,  and  will  keep  the  top  meat 
from  getting  dry  and  dark. 

Seventh: — Hearts  that  have  been  properly  chilled  and 
packed  in  this  manner  can  be  kept  for  any  length  of 
time  and  need  not  be  overhauled.  They  can  be  kept 
for  a  year  or  longer,  and  whenever  taken  out  of  the 
tierces  to  use,  they  will  make  fine  bologna  and  such 
sausage  as  hearts  can  be  used  for.  Quite  a  quantity 
of  properly  cured  hearts  can  be  used  in  the  manufacture 
of  sausage  with  very  good  results.  They  will  have  a 
fine  color  and  a  delicious  flavor.  Hearts  should  never 
be  pickled  for  Bologna,  but  should  always  be  dry 
salted  as  above  directed.  It  is  very  often  the  case 
that  hearts  can  be  bought  at  a  small  cost  when  the 
market  is  low,  and  if  so  purchased  and  packed  and 
stored  as  herein  directed  until  the  market  advances  and 
meat  is  high,  they  can  be  made  into  bologna  with  a 
very  handsome  profit. 

Eighth: — See  paragraph  on  Temperature  for  Curing 
Meats  on  page  46. 

122 


GERMAN  STYLE  HAM  SAUSAGE 


(Copyrighted  by  B.  Heller  &•  Co.;  Reprint  Forbidden.) 

German  Style  Ham  Sau- 
sage is  made  very  much 
like  Bologna,  except  that 
the  meat  should  be 
chopped  finer.  For  every 
100  Ibs.  of  Ham  Sausage, 
take  the  following: 

50  Ibs.  of  Pork  Trim- 
mings. 

40  Ibs.  cf  Beef  Trim- 
mings. 

5  Ibs.  of  Pork  Speck  (Back  Fat). 
Bull-Meat-Brand  Sausage  Binder  in  the  percentage  pro- 

portion of  cereal  allowed  by  your  State  Food  Law. 
$£  Ib.  "B"  Condimentine. 
2  Ibs.  of  Salt. 

6  to  8  ounces  Zanzibar-Brand  Frankfort  Flavor. 

First:  —  Salt  the  Pork  and  Beef  Trimmings  four  or  five 
days  ahead,  using  to  each  100  Ibs.  of  meat  1  Ib.  of  Freeze- 
Em-Pickle,  as  directed  on  page  111.  No  salt  or  anything 
in  addition  to  the  Freeze-Em-Pickle  should  be  added  when 
the  meat  is  put  down  to  cure.  The  salt  is  added  when  the 
Sausage  is  mpde. 

Second:  —  When  making  Ham  Sausage,  use  the  Pork  and 
Beef  in  the  proportions  as  stated  above  and  when  about 
half  chopped  add  the  Speck  or  Back  Fat. 

Third:  —  After  adding  "be  Fat,  add  sufficient  salt  so  as  to 
have  2  Ibs.  to  each  100  i-  _  ">f  finished  Ham  Sausage.  Also 
add  6  to  8  ounces  Frankfort  Flavor. 

Fourth:  —  Now  proceed  to  chop  or  grind  the  meat  ac- 
cording to  directions  given  on  page  114,  using  cracked  ice 
to  keep  the  meat  cool. 

123 


Be.    ZC 


Fifth:— When  the  meat  is  chopped,  stuff  it  into  Beef 
Bung  Casings.  After  the  Sausage  is  stuffed,  it  is  well  to 
wrap  string  around  it  tight,  so  the  Sausage  will  be  firm 
when  cooked  and  will  not  drop  in  the  smoke  house. 

Sixth: — Smoke  this  sausage  carefully  over  a  medium 
warm  fire. 

Seventh:— Cook  the  Sausage  from  1%  to  1%  hours,  in 
water  155  degrees  hot.  Vary  the  time  according  to  the 
thickness  of  the  Sausage.  See  directions  on  page  117  for 
coloring  Bologna  casings  and  color  the  casings  of  this  Sau- 
sage the  same  way. 

Eighth:— After  Sausage  of  any  kind  has  been  cooked, 
it  should  be  handled  as  follows:  Pour  boiling  water 
over  it  to  wash  off  the  surplus  grease  that  adheres  to 
the  casings  and  then  pour  cold  water  over  it  to  shrink 
and  close  the  pores  of  the  casings.  This  is  very  im- 
portant and  it  should  be  closely  observed  by  all  packers 
and  sausage  makers  who  wish  to  have  their  Sausage 
look  nice  and  fresh  in  appearance. 

~HOW  TO  PREPARE  CASINGS  BEFORE 
STUFFING. 

(Copyrighted;  Reprint  Forbidden.) 

Before  casings  are  stuffed,  they  should  always  be 
soaked  in  warm  water,  so  as  to  make  them  pliable,  so 
they  will  stretch  to  their  utmost  limit  when  being 
stuffed.  If  they  are  properly  soaked,  they  will  stretch 
considerably  and  will  not  burst  as  easy  as  they  will  if 
they  are  not  properly  soaked.  The  casings  should  be 
soaked  in  water  about  90  degrees  temperature  Fahren- 
heit, from  one  to  two  hours,  depending  upon  how  old 
and  dry  they  are.  If  the  casings  are  very  old  and  dry, 
they  will  have  to  be  soaked  until  they  are  perfectly 
soft  and  pliable.  When  casings  are  soaked  in  water 
that  is  too  hot,  the  casings  are  scalded  and  become  ten- 
der and  will  burst  when  being  stuffed,  and  the  heavy 
Sausage  will  tear  loose  in  the  smoke  house. 

124 


HOW     TO     PREVENT      BURSTING     AND 
SHRINKING  OF  SAUSAGE. 

(Copyrighted;  Reprint  Forbidden.) 

Many  undergo  a  great  deal  of  trouble  from  the  burst- 
ing and  shrinking  of  Sausage  and  it  is  a  trouble  which 
can  be  easily  avoided,  as  it  is  entirely  owing  to  the 
manner  of  boiling  the  Sausage.  Ordinary  round  or  long 
Bologna  should  be  kept  in  water  at  160  to  170  degrees 
Fahrenheit  for  about  30  minutes,  and  thick  large 
Bologna  should  be  kept  in  water  from  155  to  160 
degrees  Fahrenheit  from  three-quarters  of  an  hour  to 
one  hour,  according  to  the  size.  If  the  Sausage  is  very 
large,  it  will  take  from  one  and  one-quarter  to  one 
and  one-half  hours  to  cook  them  thoroughly.  When 
Sausage  is  boiled  in  water  that  is  too  hot  the  particles 
of  meat  will  crumble  and  separate.  The  Sausage  will 
taste  dry,  although  water  will  be  in  the  crevices  be- 
tween the  small  pieces  of  meat.  The  Sausage  will  look 
rough  on  the  outside  and  will  also  lose  more  weight 
than  when  boiled  as  above  directed.  Many  of  them 
will  burst  when  the  water  is  too  hot.  After  Sau- 
sage of  any  kind  has  been  cooked,  it  should  be 
handled  as  follows:  Pour  boiling  water  over  it  to 
wash  off  all  the  surplus  grease  that  adheres  to  the 
casing  and  then  pour'  cold  water  over  it  to  shrink  and 
close  the  pores  of  the  casing.  This  is  very  important 
and  should  be  closely  observed  by  all  packers  and 
sausage  makers  who  wish  to  have  their  Sausage  look 
nice  and  keep  its  fresh  appearance. 


R.  Sc  ecu. 


HAMBURGER  STEAK 


HOW  TO  SEASON  HAMBURGER  SO  AS  TO 

MAKE  IT  MORE  PALATABLE  AND 

PLEASING. 

(Copyrighted;  Reprint  Forbidden.) 


A  very  successful  way  of  increasing  trade  on  Ham- 
burger is  to  season  it  with  one  ounce  of  Zanzibar- 
Brand  Hamburger  Seasoning  to  every  25  pounds  of 
meat.  This  gives  the  meat  a  Delicious  Flavor,  makes 
it  more  Palatable  and  Pleasing  to  the  Taste  and  much 
more  Appetizing  and  Satisfactory  to  the  Customer. 
Sometimes  Hamburger  when  made  without  Seasoning 
has  a  peculiar  flavor  and  meat  odor  which  many  cus- 
tomers object  to. 

All  this  trouble  is  overcome  by  Seasoning  all  Ham- 
burger with  our  Zanzibar  Brand  Hamburger  Season- 
ing, as  it  gives  the  meat  a  Delicious  Flavor  and  Aroma. 

This  is  something  that  will  increase  the  sale  on 
Hamburger  wherever  it  is  used. 


I  HAMBURGER  SAUSAGE  I 

Below  we  give  the  re- 
cipe for  a  New  Sausage 
that  is  well  liked  where- 
ever  it  is  being  tried, 
and  we  advise  every 
butcher  to  make  use  of 
it.  This  Sausage  is  a 
success,  takes  well  with 
the  trade  when  made  up 
right  and  is  very  easy  to 
make.  It  is  a  nice  eat- 
ing Sausage  and  cus- 
tomers are  always 
pleased  to  get  hold  of 
something  new  for  a 
change.  Making  Ham- 
burger Sausage  gives  the  butcher  an  opportunity  for 
selling  all  the  small  pieces  of  beef  and  a  large  per- 
centage of  beef  fat  at  a  good  profit,  which  is  very  often 
not  easily  sold  otherwise. 

DIRECTIONS  FOR  MAKING  HAMBURGER 
SAUSAGE. 

(Copyrighted;  Reprint  Forbidden.) 

Take— 

70  Ibs.  Beef  Trimmings. 

20  Ibs.  Beef  Fat. 

Bull-Meat-Brand  Sausage  Binder  in  the  percentage  pro- 
portion of  cereal  allowed  by  your  State  Food  Law. 

20  Ibs.  Water. 
6  to  8  ozs.  Zanzibar  Brand  Hamburger  Seasoning. 

1  Ib.  Freeze-Em-Pickle. 

2  or  3  large  size  Onions. 
2  Ibs.  Salt. 

First: — Take  the  70  Ibs.  of  Beef  Trimmings  and  trim 
out  all  the  sinew  and  cut  them  into  small  pieces. 

Second: — Spread  the  meat  on  a  table  and  sprinkle 
over  it  1  Ib.  of  Freeze-Em-Pickle  to  70  Ibs.  meat.  Mix 
it  thoroughly  so  that  the  Freeze-Em-Pickle  gets  to  all 
parts  of  the  meat  and  then  run  the  meat  through  a 
sausage  grinder,  through  a  medium  fine  plate,  so  as  to 


cut  the  meat  into  small  pieces,  so  that  the  Freeze-Em- 
Pickle  is  thoroughly  mixed  with  the  meat.  Then  place 
it  in  the  cooler  in  tubs  or  boxes  not  deeper  than  six 
inches  and  allow  it  to  remain  there  from  one  to  two 
days  to  cure.  It  is  better  to  allow  the  meat  to  cure 
for  two  days  or  longer. 

Third:— After  the  Beef  is  cured  take  20  Ibs.  of 
Suet  or  Beef  Fat,  from  the  Brisket  is  the  best,  cut  it 
up  with  2  or  3  large  Onions  and  run  the  Beef  Fat 
and  Onions  through  the  meat  grinder  and  grind  it  very 
fine/  then  mix  the  ground  Beef  Fat  with  the  70  Ibs.  of 
Cured  Beef. 

Fourth:— Put  Legal  amount  of  Bull-Meat-Brand  Sau- 
sage Binder,  6  to  8  ozs.  Zanzibar-Brand  Hamburger  Season- 
ing and  2  Ibs.  of  Salt  in  a  pail  and  add  20  Ibs.  of  cold  water. 
After  mixing,  add  this  to  the  ground  Beef  and  Suet. 

Fifth:  — Mix  the  Beef,  Suet,  Bull-Meat-Brand  Sausage 
Binder,  Seasoning,  Salt  and  water  together  as  well  as  pos- 
sible and  then  run  it  through  the  meat  grinder  again. 

Notice: — Hamburger  Sausage  can  also  be  made  with- 
out curing  the  meat  in  advance,  if  one  prefers. 

Simply  mix  the  Beef,  Fat,  Bull -Meat -Brand  Sausage 
Binder,  Hamburger  Seasoning,  Finely  Cut -Up  Onions, 
Freeze  -  Em  -  Pickle  and  Salt  all  together,  run  it  through  a 
Grinder  and  add  the  water  while  grinding  and  mixing,  and 
when  ground  it  is  ready  for  sale.  This  sausage  will,  how- 
ever, have  a  different  flavor  than  when  made  of  cured 
meat  as  above. 

Sixth: — After  the  Sausage  is  ground,  spread  it  out 
on  a  platter,  decorate  it  nicely  with  parsley,  a  few 
pieces  of  sliced  lemon  or  orange,  which  adds  to  its 
attractiveness. 

With  each  can  of  Hamburger 
Seasoning  we  furnish  some  of  these 
cards  free.  Take  a  beef  skewer, 
split  the  end  of  it  so  the  card 
,  can  be  put  into  the  slit  and  then 
stick  this  skewer  into  the  plat- 
ter of  Hamburger  Sausage.  This 
little  card  will  help  the  sale 
and  you  will  be  surprised  at  the 
many  compliments  you  will  receive 
on  this  new  Sausage.  We  will 
gladly  furnish  as  many  as  are  de- 
sired of  these  cards  free  of  charge 
to  any  butcher  who  is  using  our 
Hamburger  Seasoning. 


DIRECTIONS  FOR  MAKING 
FRESH  PORK  SAUSAGE 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Take  100  Ibs.  of  Fresh  Pork  Trimmings  and 
while  chopping  add 

Bull-Meat-Brand  Sausage  Binder  in  the  per- 
centage proportion  of  cereal  allowed  by  your 
State  Pure  Food  Law. 

^  to  1  Ib.  "A"  Condimentine. 
1  Ib.  Salt. 
8  to  10  ounces  Zanzibar-Brand  Pork  Flavor. 

Use  sufficient  cracked  ice  to  keep  the  mixture  cold.  This 
will  make  a  most  delicious  pork  sausage. 

When  this  is  properly  mixed  it  is  ready  for  the  stuffer. 
Pork  Sausage  should  be  stuffed  into  hog  casings,  or  it  may 
be  simply  put  up  in  bulk. 

Note:— By  using  the  above  quantity  of  "A"  Condi- 
mentine to  each  100  Ibs.  of  trimmings,  it  will  prevent  fresh 
pork  sausage  from  turning  sour  or  gray  for  several  days,  if 
kept  under  proper  conditions  and  at  a  low  temperature.  It 
keeps  the  pork  sausage  in  a  firm,  fresh  condition.  "A" 
Condimentine  does  not  alter  or  affect  the  color  of  the  sau- 
sage meat,  but  simply  enables  the  meat  to  retain  its  own 
natural  color.  The  use  of  this  harmless  condimental  prep- 
aration is  a  great  advantage  to  all  packers  and  sausage 
manufacturers,  especially  when  the  sausage  is  shipped 
distances  or  is  delivered  from  wagons  to  the  small  retailers. 
"A"  Condimentine  is  guaranteed  to  comply  with  the  Pure 
Food  Laws  and  the  Federal  Meat  Inspection  Law.  Its 
use  is  permitted  in  all  U.  S.  Government  Inspected 
Packing  Houses.  Sausage  does  not  have  to  be  labeled 

129 


Sc  I 


to   show   the  presence   of   a   preservative   when   "A" 
Condimentine  is  used. 

There  are  many  kinds  of  Flours  and  Binders  on  the 
market,  but  the  Sausage  Maker  will  find  Bull-Meat-Brand 
Sausage  Binder  to  be  thoroughly  reliable,  especially  for 
Pork  Sausage,  as  it  does  not  so  easily  sour  or  ferment  and 
it  makes  an  emulsion  of  the  fat  and  water,  and  when  the 
Sausage  is  fried  the  grease  and  meat  juices  will  not  fry  out 
of  it  readily,  but  will  remain  in  the  Sausage.  Pork  Sau- 
sage made  with  Bull-Meat-Brand  Sausage  Binder  is  much 
more  easily  digested  than  when  made  without  it,  because 
the  fat  goes  into  the  stomach  in  the  form  of  an  emulsion 
when  it  is  eaten,  and  in  this  way  is  more  easily  digested 
and  absorbed.  In  using  a  Binder  for  Sausage,  if  it  is  the 
Butcher's  desire  to  turn  out  a  Fine- Flavored  Sausage  and 
one  that  is  juicy  when  eaten,  it  is  very  important  that  he 
be  very  careful  what  kind  of  a  Binder  he  uses.  There  are 
many  Binders  on  the  market,  sold  simply  for  the  pur- 
pose of  making  money,  which  are  utterly  worthless. 
They  make  the  Sausage  dry  and  instead  of  improv- 
ing the  quality  of  the  Sausage,  they  are  a  great  detri- 
ment to  it.  If  the  Butcher  takes  a  pride  in  his  goods 
and  wants  to  make  Sausage  that  his  trade  will  like, 
he  should  not  buy  these  Binders,  as  he  is  simply 
throwing  his  money  away  and  spoiling  his  goods  by 
using  them.  Therefore,  it  is  always  advisable  when 
buying  from  jobbers  to  insist  upon  getting  the  Genu- 
ine B.  Heller  &  Co's  Bull-Meat-Brand  Flour,  as  you 
will  then  know  exactly  what  you  are  getting,  as  our 
guaranty  is  on  every  package, 


SMOKED    PORK    SAUSAGE 

(Copyrighted;  Reprint  Forbidden.) 

Pork  Sausage  not  sold  the  day  it  is  made  may  be 
smoked  the  following  day  and  sold  for  Smoked  Pork 
Sausage.  Pork  Sausage  smoked  the  day  after  it  is 
made  will  keep  much  better  than  ,when  they  are 
smoked  as  soon  as  made,  because  Sausage  that  have 
been  kept  in  a  cooler  for  24  hours  after  being  made 
are  thoroughly  cured,  so  they  will  stand  the  heat  of 
the  smoke  house,  and  will  have  an  entirely  different 
flavor  than  if  they  are  subjected  to  the  heat  when  the 
meat  is  fresh  and  is  not  fully  cured. 

130 


\mm**+mm*£*mlm\ 


HOW  TO  CURE  MEAT  FOR  HEAD  CHEESE. 

(Copyrighted;  Reprint  Forbidden.) 

The  proper  way  to  make  Head  Cheese  is  to  make 
it  from  Cured  Meat  only,  and  all  the  Heads  and  Meat 
used  for  it  should  be  cured  for  10  to  14  days  in  a 
brine  made  as  follows: 

1  Ib.  Freeze-Em-Pickle. 

7       Ibs.  of  Salt. 

5  gals.  Water. 

Head  Cheese  made  from  Meat  cured  by  this  process  will 
have  a  fine  red  color  and  will  keep  well  under  proper  con 
ditions  in  warm  weather.  Always  add  Bull-Meat-Brand 
Sausage  Binder  to  Head  Cheese,  as  it  makes  it  firm  and 
combines  with  the  fats  and  juices  of  the  meat,  so  as  to 
keep  the  Head  Cheese  from  drying  out  and  thereby  losing 
its  flavor. 

DIRECTIONS  FOR  MAKING  HEAD 
CHEESE. 

(Copyrighted;  Reprint  Forbidden.) 

The  proper  meat  to  use  for  making  Head  Cheese  iff 
that  which  has  been,  cured  by  the  Freeze-Em-Pickle 
Process,  as  above  described,  but  it  can  also  be  made 
from  fresh  meat  if  desired.  It  will,  however,  be  much 
better  and  will  keep  for  a  longer  time  if  made  from* 
meat  cured  by  the  Freeze-Em-Pickle  Process. 

First: — Boil  the  Heads  slowly,  and  long  enough  so 
that  the  meat  can  be  easily  stripped  from  the  bone. 

131 


Second:— Boil  the  Hog  Binds  and  the  Hog  Pat  in 
nets  at  the  same  time  as  when  boiling  the  heads.  When 
the  Rinds  are  almost  cooked  through,  remove  them 
from  the  kettle  and  chop  or  grind  them  fine.  The  Fat 
when  cooked,  should  be  cut  up  into  1^,  to  1%  inch 
square  blocks. 

Third: — Also  boil  about  15  Ibs.  of  Cured  Hog 
Tongues,  and  when  they  are  ccoked,  cut  them  in  strips. 

Fourth: — The  proper  proportions  for  making  good 
Head  Cheese  are  as  follows,  but,  the  quantity  of  the 
different  kinds  of  meat  can  be  varied  according  to  the 
stock  on  hand: 

10  Ibs.  of  Fresh  Hog  Back  Fat. 

15  Ibs.  of  Cured  Hog  Tongues. 

25  Ibs.  of  Hog  Einds. 

60  Ibs.  Cured  Hog  Head  Meat  (after  removal  from  bone). 

Bull-Meat-Brand  Sausage  Binder  in  proportion  as  allow- 
ed of  cereal  by  your  State  Pure  Food  Law,  but  not  over 
5  pounds. 

1  l\).  of  "A"  Condimentine. 

1  Ib.  of  White  Berliner  Brand  Konservirung  Salt. 

If  any  salt  is  needed  add  sufficient  to  suit  the  taste. 
If  the  meat  is  fully  cured,  no  salt  need  be  added. 

Fifth: — The  60  Ibs.  of  Head  Meat  must  be  cut  into 
small  pieces  %  to  %  inch  in  size,  either  by  hand  or  by 
machine. 

Sixth: — The  Einds  must  be  cut  fine;  the  finer  the 
better. 

Seventh: — The  Tongues  must  be  cut  into  strips.  The 
more  Tongues  used,  the  better  will  be  the  Head  Cheese. 

Eighth:— Mix  thoroughly  together  the  Tongues,  Rinds, 
Head  Meat,  Bull-Meat-Brand  Sausage  Binder,  the  Pre- 
pared Head  Cheese  Seasoning  and  1  Ib.  "A"  Con- 
dimentine. At  the  same  time  mix  into  the  Meat 
as  much  of  the  Water  in  which  the  meat  was 
boiled  as  the  Meat  will  absorb  while  being  mixed.  This 
water,  in  which  the  Heads  have  been  cooked,  con- 


CHICAGO.  LJ.  3.  A. 


tains  Gelatine  which  has  been  drawn  out  of  the  meat 
while  boiling,  and  this  water  congeals  like  Jelly  when 
it  becomes  cold.  The  more  of  this  water  put  into  Head 
Cheese  the  better  it  will  be,  therefore  add  all  of  it  that 
the  meat  will  absorb.  Bull-Meat-Brand  Sausage  Binder, 
in  the  proportion  given  in  the  above  formula,  will  make  a 
very  different  Head  Cheese  from  what  can  be  made 
with  some  of  the  other  Binders  on  the  market.  It 
will  pay  sausage  makers  to  use  B.  Heller  &  Co.'s 
Genuine  Bull-Meat-Brand  Sausage  Binder  instead  of  any 
of  the  imitations  now  on  the  market.  None  of  the  other 
Binders  that  we  have  tested  in  our  laboratory  will  prove 
as  satisfactory  as  Bull-Meat-Brand  Sausage  Binder.  If  the 
Butcher  uses  the  best  of  ingredients  and  follows  the 
proper  methods,  he  is  bound  to  make  the  best  prod- 
ucts; but  the  most*  careful  sausage  maker  cannot  make 
fine  products  unless  he  uses  good  material. 

Ninth:— After  the  Head  Cheese  Meat,  Bull-Meat-Brand 
Sausage  Binder  and  water  in  which  the  Heads  have  been 
boiled  are  mixed  as  above  directed,  stuff  in  Beef 
Bungs  or  Hog  Stomachs  and  boil  in  water  155  degrees 
hot  until  they  are  cooked  through.  This  will  require 
from  one  to  one  and  one-half  hours,  depending  upon 
the  thickness. 

Tenth: — When  cooked,  remove  from  the  kettle  and 
place  in  cold  water  until  they  are  partly  cooled;  then 
lay  them  on  boards  and  press  them  down  by  putting 
boards  over  the  Head  Cheese  with  weights  on  them. 
Head  Cheese  is  sometimes  smoked  after  it  is  pressed, 

Eleventh:— If  they  are  not  smoked,  rub  them  with  White 
Berliner  Brand  Konservirung  Salt  in  order  to  prevent  them 
from  getting  slimy. 

133 


Sc  cza. 


CURING    MEATS    FOR    LIVER    SAUSAGE. 

(Copyrighted;  Reprint  Forbidden.) 

Good    Liver    Sausage  should  always  contain  a  certain 
amount  of  Meat  and  Fat  in  addition  to  the  Liver.     This 
Fat  and   Meat  should  be  cured  for  a  week  or  two,  before 
making  the  Sausage,  in  a  brine  made  as  follows: 
1  Ib.  Freeze-Em-Pickle. 
7     Ibs.  Salt.        m 
5  gals,  of  Water.     • 

Liver  Sausage  made  from  Meat  which  has  been  cured 
in  this  manner  will  keep  much  better  after  it  is  made. 
Where  it  is  necessary  to  ship  Liver  Sausage  any  great 
distance,  or  to  keep  it  on  hand  any  length  of  time  after 
it  has  been  made,  the  Livers  should  also  be  cured  in 
the  above  brine  for  two  weeks  before  making  the  Sau- 
sage. The  best  way  to  cure  the  Livers  for  this  purpose 
is  to  cut  them  into  strips  after  they  have  been  chilled 
for  24  hours  and  then  put  them  into  the  brine  to  cure. 
Packers  who  must  ship  Liver  Sausage  during  the  sum- 
mer months  will  find  the  above  directions  in  making 
Liver  Sausage  very  valuable. 

DIRECTIONS   FOR   MAKING   LIVER   SAU- 
SAGE. 

(Copyrighted;  Reprint  Forbidden.) 

Take  70  Ibs.  of  Hog  Livers,  25  Ibs.  of  Pork  Necks; 
the  entire  Boned  Head  can  be  used  instead  of  the 
Necks,  or  the  trimmings  which  are  cut  from  Bellies 
will  work  into  Liver  Sausage  very  nicely. 

First: — Scald  the  Livers  by  pouring  boiling  hot 
water  over  them  or  dip  them  into  boiling  water  until 
they  are  scalded  through  to  the  center.  Then  throw 
them  into  the  ice  water  or  put  them  into  a  tub  of  cold 
water  and  allow  the  water  to  run  into  the  tub  until  the 
Livers  are  cooled  through  to  the  center,  otherwise, 
they  might  sour  in  a  short  time. 

134 


C  H  G CAGE).  LJ.  S. 


Second: — Cook  the  Hog  Necks,  Heads  or  Bellies  and 
remove  all  the  meat  from  the  bone. 

Third: — Chop  the  meat  as  fine  as  possible.  When  an 
Enterprise  Grinder  is  used,  grind  the  meat  as  fine  as  it 
can  be  ground  through  a  fine  plate;  then  add  the 
Livers,  which  have  also  been  ground  as  fine  as  it  is 
possible  to  get  them.  The  finer  and  better  the  Livers 
and  Fat  are  ground,  the  finer  and  better  will  be  the 
Liver  Sausage. 

Fourth: — When  grinding,  add  to  100  Ibs.  of  Sausage: 

3  large  size  Onions. 

Bull-Meat-Brand  Sausage  Binder  in  percentage  propor- 
tion of  cereal  as  allowed  by  your  State  Pure  Food  Law. 

6  to  8  ozs.  of  Zanzibar-Brand  Liver  Sausage  Seasoning. 
1    Ib.    "A"   Condimentine 

All  of  these  should  then  be  well  mixed,  and  as  much 
of  the  Water  in  which  the  Meat  was  boiled  should 
be  added  to  the  mixture  as  the  Meat  will  absorb. 

Fifth: — Stuff  very  loosely  into  Hog  Bungs  or  Beef 
Casings,  and  boil  very  slowly,  otherwise,  they  will 
burst;  never  have  the  water  hotter  than  155  degrees. 
The  length  of  time  to  boil  is  %  to  1  hour,  which  will 
depend  entirely  upon  the  thickness  of  the  Sausage. 

Sixth: — After  they  are  boiled,  place  in  ice  water,  in 
which  they  should  be  kept  until  they  have  been  chilled 
through  to  the  center;  then  remove  them  from  the 
water  and  place  in  the  cooler.  After  the  Sausages  are 
chilled  rub  the  casings  with  some  White  Berliner 
Brand  Konservirung  Salt,  to  prevent  the  Sausage  from 
getting  slimy. 

DIRECTIONS     FOR     MAKING     BRAUN- 
SCHWEIGER  LIVER  SAUSAGE. 

(Copyrighted;  Reprint  Forbidden.) 

Braunschweiger  Liver  Sausage  is  made  of  neck 
pieces  from  Lean  Hogs,  Hog  Livers,  Gut  Pat,  Trim- 
mings from  Bellies  and  Back  Fat,  all  of  which  must  be 
steamed  before  being  chopped.  I^or  150  Ibs.,  or  less 
amounts  in  the  same  proportion,  take: 

10  Ibs.  Gut  Fat. 

30  Ibs.  of  Belly  Trimmings. 

20  Ibs.  of  Back  Fat. 

40  Ibs.  of  Neck  Pieces. 

50  Ibs.  of  Hog  Livers. 

First: — Take  the  above  quantities,  put  them  into  a 
kettle  and  steam  them  at  about  180  degrees  or  190 
degrees  until  the  meat  is  tender.  Care  must  be  taken 

135 


Sc  IZCD. 


that  the  water  does  not  boil.  It  should  not  be  hotter 
than  190  degrees  or  just  enough  heated  to  make  it 
simmer. 

Second: — Separate  the  Livers  from  the  other  Meat 
that  has  been  steamed  and  chop  it  or  grind  it  fine. 

Third: — Take  all  of  the  other  Meat  out  of  the  ket- 
tle, strip  it  from  the  bones  and  rinds,  put  it  in  a  chop- 
per or  grinder,  and  chop,  rock  or  grind  fine.  '  The  finer 
the  better.  While  chopping  add: 

5  large  size  Onions. 

The  Bull-Meat-Brand  Flour 

10  to  12  ozs.  Zanzibar  Brand  Liver  Sausage  Sea- 
soning. 

1  Ib.  "A"  Condimentine,  and  as  much  of  the  Soup  in 
which  the  Meat  was  steamed  as  the  Meat  will  absorb. 

Fourth: — Then  put  all  of  the  chopped  Meat,  includ- 
ing the  Livers,  into  a  trough  and  mix  all  the  Meat 
thoroughly,  adding  as  much  more  of  the  Soup  while 
mixing,  as  the  mixture  will  absorb. 

Fifth: — Stuff  loosely  into  Hog  Middles  or  Hog 
Bungs,  and  boil  very  slowly,  otherwise,  they  will 
burst;  boil  them  until  they  are  filled  and  swell  out. 
Never  have  the  water  hotter  than  155  degrees.  The 
length  of  time  to  boil  is  %  to  1^  hours,  which  will 
depend  entirely  upon  the  thickness  of  the  Sausage. 

Sixth: — After  they  are  boiled,  place  in  cold  water — 
ice  water  is  the  best — in  which  they  should  be  kept 
until  they  have  been  chilled  through  to  the  center, 
but  while  chilling  the  Sausages  must  be  turned  fre- 
quently to  keep  the  grease  from  congealing  to  one  side; 
{then  remove  from  the  water,  and  place  in  a  cooler. 
[A-fter  the  Sausages  are  chilled,  rub  the  casings  with 
(Borne  White  Berliner  Brand  Konservirung  Salt,  to  pre- 
vent the  Sausage  from  getting  slimy. 

Seventh: — If  it  is  desired  to  smoke  the  Braunschwei- 
ger  Liver  Sausage  it  can  be  smoked  the  following  day. 

SMOKED  COLORED  LIVER  SAUSAGE 

Color  the  casings  in  a  solution  of  our  Zanzibar-Carbon 
Brand    Casing    Yellow    Mixture    by   momentary   dipping 
before  watering,  cutting  and  tying  them.      This  will  give 
Liver  Sausage  the  desired  smoke  shade  color. 

136 


U.  S. 


BLOOD 
SAUSAGE 


BLOOD  SAUSAGE. 

(Copyrighted;  Reprint  Forbidden.) 

Blood  Sausage  is  always  made  from  partially  Cured 
Meat.  This  Meat  should  be  cured  for  10  to  14  days 
in  a  brine  made  as  follows: 

1  Ib.  Freeze-Em-Pickle. 
7       Ibs.  Salt. 
5  gals.  Water. 

Blood  Sausage  made  from  Meat  which  has  been  cured 
by  the  Freeze-Em-Pickle  Process  will  have  a  delicious 
flavor  and  will  keep  well  in  any  climate. 

Use  Bull-Meat-Brand  Sausage  Binder,  in  percentage 
proportion  of  cereal  allowed  by  your  State  Food  Law,  in 
making  Blood  Sausage,  as  it  tends  to  absorb  fat  and  meat 
juices,  preventing  the  Sausage  from  drying  out  so  readily 
and  becoming  unpalatable. 

TONGUE  BLOOD  SAUSAGE 

(Copyrighted  by  B.  Heller  &  Co.,  Reprint  Forbidden.) 

Tongue  Blood  Sausage  is  made  the  same'  as 
either  Formula  No.  1  or  Formula  No.  2,  with  the 
exception  that  Cured  Hog  Tongues  are  added  to  it. 
The  more  Tongues  used,  the  better  will  be  the 
sausage.  Always  use  Tongues  that  have  been  thor- 
oughly cured  by  the  Freeze-Em-Pickle  Process  as 
they  will  have  a  nice  red  appearance  in  the  Sausage. 
Boil  the  Tongues  until  they  are  done  and  then  cut 
into  strips  and  mix  into  the  sausage  at  the  same 
time  as  the  blood  is  added. 

137 


DIRECTIONS  FOR  MAKING  BLOOD 
SAUSAGE. 

(Copyrighted;  Reprint  Forbidden.) 

To   make   100   Ibs.    of   Blood   Sau- 
sage,  use   the   following   proportions 
which  we  will  call  Formula  No.  1: 
20  Ibs.  of  Cheek  Meat,  either  fresh 
or  salted. 

15  Ibs.  of  Hearts, 
either  fresh  or 
salted. 

15  Ibs.  of 
Pork  E  i  n  d  s  , 
either  fresh  or 
salted. 

20  Ibs.  of  Pork  Speck  (back  fat),  either  fresh  or  salted. 
25  Ibs.  (3  gallons)  of  Hog  or  Beef  Blood. 
Bull-Meat-Brand  Sausage  Binder  in  percentage  propor- 
tion of  cereal  as  allowed  by  ,your  State  Pure  Food  Law. 
6  to  8  ozs.  Zanzibar-Brand  Blood  Sausage  Flavor. 
%    Ib.   "B"  Condimentine 
2   Ibs.   of  Salt,  to  suit  taste. 
y2   lb.  Freeze-Em-Pickle. 

Salted  Meat  is  preferable  in  making  Blood  Sausage 
but  fresh  Meat  can  be  used  if  desired. 

First: — Take  25  Ibs.  of  Fresh  Hog  or  Beef  Blood,  and 
stir  until  the  blood  remains  thin  and  will  not  congeal. 
Second: — Put  the  Pork  Kinds  in  a  pudding  net  and 
boil  until  about  three-quarters  done.  Care  must  be 
taken  not  to  boil  them  too  long,  otherwise  they  will 
become  too  pulpy  when  boiled  the  second  time  in  the 
Sausage. 

Third: — Boil  the  Cheek  Meat  and  Hearts  until  done. 
The  Cheek  Meat  and  Hearts  should  be  boiled  as  slowly 
as  possible.  The  slower  the  boiling  the  better  will  be 
the  Sausage. 

Fourth: — After  they  are  cooked,  put  the  Pork  Einds 
In  a  chopper  or  meat  grinder  and  cut  them  as  fine 
as  possible.  The  finer  the  better.  After  the  Cheek 
Meat  and  Hearts  have  been  cooked,  they  should  be  cut 
up  coarse  by  hand,  or  chopped  coarse  in  a  chopper. 

Fifth: — The  Pork  Back  Fat  must  be  scalded  by  pour- 
ing boiling  water  over  it  for  a  few  minutes.  It  should 
then  be  cut  into  small  squares  or  cubes  by  hand  or 
with  a  pork  back  fat  cutting  machine. 

138 


Sixtii:— After  the  Meat  and  Fat  are  all  cut,  add 
to  it: 

25  Ibs.  of  Beef  Blood 

The  legal  amount  of  Bull-Meat-Brand  Sausage  Binder. 
6  to  8  ozs.  Zanzibar  Brand  Blood  Sausage  Seasoning. 
Salt  to  suit  taste. 

Seventh: — Mix  these  thoroughly  and  stuff  into  Beef 
Bungs,  Beef  Middles  or  Bounds.  Fill  the  casings  only 
three-quarters  full. 

Eighth: — Blood  Sausage  should  be  boiled  very  slowly, 
the  water  should  not  be  hotter  than  155  degrees.  The 
length  of  time  for  boiling  depends  entirely  upon  the 
thickness  of  the  Sausage.  When  done,  the  Sausage 
will  float  on  top  of  the  water  and  will  be  firm  and 
plump.  It  will  be  necessary  to  prick  the  Casings  when 
boiling  to  let  out  the  air. 

Ninth: — When  the  Sausage  is  cooked  through,  re- 
move it  from  the  kettle  and  place  it  in  cold  water; 
ice  water  is  the  best.  Allow  it  to  remain  in  this 
cold  water  until  it  is  thoroughly  cooled.  Then,  place 
on  a  board  in  a  cooler  and  allow  it  to  remain  there 
24  hours  before  cutting. 

Tenth: — It  is  always  advisable  to  use  pickled  or 
dry-salt  cured  Cheek  Meat  and  Hearts  for  Blood 
Sausage  instead  of  fresh  ones.  To  cure  them  es- 
pecially for  Blood  Sausage,  they  should  be  cured  in 
brine  made  with  Freeze-Em-Pickle  according  to  di- 
rections in  first  paragraph  of  this  article,  for  two 
weeks  before  being  made  into  Sausage.  Some  pre- 
fer to  grind  the  Hearts  fine,  and  leave  the  Cheeks 
coarse,  and  if  this  is  preferred,  the  Hearts  can  be 
ground  with  the  Pork  Binds. 

Formula  No.  2,  for  making  100  Ibs.  of  Blood 
Sausage: 

30  Ibs.  of  Pork  Speck   (back  fat). 

35  Ibs.  of  Pork  Snouts  or  Ears. 

30  Ibs.  of  Hog  or  Beef  Blood. 

Bull-Meat-Brand  Sausage  Binder  in  the  percentage  pro- 
portion of  cereal  as  allowed  by  your  State  Pure  Food  Law. 

6  to  8  ozs.  Zanzibar-Brand  Blood  Sausage  Flavor 

y2  lb.  "B"  Condimentine. 

%   lb.  of  Freeze-Em-Pickle. 

2  Ibs.  Salt. 

Cook  and  handle  Formula  No.  2  the  same  as  Formula 
No.  1,  with  the  exception  of  leaving  out  the  Hearts 
and  Cheek  Meat. 

139 


Sc  I 


SUMMER   SAUSAGE 
**CERVELAT** 


DIRECTIONS  FOR  MAKING  SUMMER 
SAUSAGE    (CERVELAT) 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Use  70  Ibs.  of  Pork  Trimmings,  20  Ibs.  of  Lean  Beef,  10 
Ibs.  of  Pork  Back  Fat. 

First:— Before  being  made  into  Sausage,  the  Back  Fat 
must  first  be  dry  salted  for  two  weeks  in  order  to  get  it 
properly  cured  and  firm. 

Second:— -After  the  Pork  Back  Fat  has  been  dry  salt 
cured,  it  should  be  cut  up  into  small  pieces  of  about  one- 
half  inch  square. 

Third:— The  Beef  should  be  first  finely  chopped;  then 
the  Pork  Trimmings  should  be  added  and  then  the  Pork 
Back  Fat.  The  meat  should  be  chopped  until  fine  and 
while  it  is  being  chopped  add: 

2  Ibs.  of  Salt. 

}/2  lb.  "B"  Condimentine. 

8  ozs.  Best  Granulated  Sugar. 

10  to  12  ozs.  Zanzibar-Brand  Summer  Sausage  Seasoning. 

Bull-Meat-Brand  Sausage  Binder  in  percentage  propor- 
tion of  cereal  as  allowed  by  your  State  Pure  Food  Law. 

Fourth: — When  the  Meat  is  chopped,  it  should  be  packed 
tightly  in  pans  or  boxes  which  should  be  placed  in  a  cooler 
having  a  temperature  of  about  40  degrees;  these  pans  or 
boxes  should  hold  about  50  Ibs.  and  should  be  shallow,  not 
over  six  to  eight  inches  deep,  so  that  the  Meat  can  be  thor- 
oughly chilled  through.  The  Meat  in  these  pans  or  boxes 
should  remain  in  the  cooler  from  four  to  six  days  before  it 
will  be  ready  to  stuff  into  the  Casings. 

Fifth: — Stuff  the  Sausage  into  Hog  Bung  Casings  or  Beef 
Middle  Casings  and  hang  them  in  a  dry  room  in  a  temper- 
ature of  about  45  to  50  degrees  for  two  or  three  weeks. 

Sixth: — They  can  then  be  smoked  and  are  ready  for  the 
market. 


140 


.  T_J.  S.A. 


DIRECTIONS  FOR  MAKING  ITALIAN 
STYLE  SALAMI  SAUSAGE 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Take  60  Ibs.  of  Pork  ' 
Trimmings. 

20  Ibs.  Lean  Beef. 

20  Ibs.  Pork  Back  Fat. 

Bull-Meat-Brand 
Sausage  Binder  in  per- 
centage proportion  of 
cereal  allowed  by  your 
State  Pure  Food  Law. 

1  Ib.  of  Freeze-Em-Pickle.         8  ozs.  of  Granulated  Sugar. 
3^  Ib.  of  "B"  Condimentine.      2  Ibs.  of  Salt. 

10  to  12  ozs.  of  Zanzibar-Brand  Summer  Sausage  Flavor. 

2  to  3  ozs.  of  Vacuum-Brand  Garlic  Compound  or  Gar- 
lic Condiment. 

First:— Before  being  made  into  sausage,  the  Back  Fat 
must  first  be  dry  salted  for  two  weeks  to  get  it  properly 
Cured  and  firm. 

Second: — Chop  Pork  Trimmings  and  Beef  quite  coarse, 
coarser  than  for  Summer  Sausage.  While  chopping  add  ihe 
Bull-Meat-Brand  Sausage  Binder,  Freeze-Em-Pickle,  Salt, 
Sugar,  Seasoning,  "B"  Condimentine  and  Garlic  Compound 
or  Garlic  Condiment,  and  when  it  is  partly  chopped  add 
the  Back  Fat  which  has  previously  been  cut  in  cubes 
about  one-half  inch  square.  By  adding  the  Back  Fat  last 
it  will  still  be  in  quite  large  pieces  when  the  Meat  is  suffi- 
ciently chopped.  The  Fat  should  show  quite  prominently 
in  Salami,  as  it  must  be  fatter  than  Summer  Sausage.  Two 
or  three  ounces  of  Vacuum-Brand  Garlic  Compound  OT 
Garlic  Condiment  should  be  added  while  being  chopped  to 
give  it  a  delicious  Garlic  flavor.  See  pages  260  and  261.  The 
quantity  may  be  varied  according  to  the  demands  of  the  trade. 

Third: — When  the  Meat  is  chopped,  it  should  be  packed 
tightly  in  pans  or  boxes,  which  should  be  placed  in  a  cooler 
having  a  temperature  of  about  40  degrees.  These  pans  or 
boxes  should  hold  about  50  Ibs.  and  should  be  shallow, 
not  over  six  to  eight  inches  deep,  so  that  the  Meat  can  be 
thoroughly  chilled  through.  The  Meat  in  these  pans  should 
remain  in  the  cooler  from  four  to  six  days  before  it  will  be 
ready  to  stuff  into  Casings. 

Fourth: — Stuff  the  Sausage  into  Hog  Bung  Cas- 
ings or  Beef  Middle  Casjngs  and  hang  them  in  a 
"Jfy  room  in  a  "temperature  of  about  45  to  50  degrees 

141 


Sc  I 


tor  two  or  three  days,  then  wrap  twine  around  them 
nicely  as  shown  in  cut  and  again  hang  up  to  dry  for 
two  to  three  weeks. 

Fifth: — They  can  then  be  smoked  with  cool  smoke 
made  with  hardwood  sawdust  only.  Wood  makes  too 
:much  heat.  Then  they  are  ready  for  the  market. 

DIRECTIONS  FOR  MAKING  HOLSTEIN 
STYLE  SAUSAGE 

(Copyrighted;  Reprint  Forbidden.) 

Take     50     Ibs.     of 
Pork  Trimmings. 

40     Ibs.     of     Beef 
Trimmings. 

10     Ibs.     of     Pork 
Back  Fat. 

First: — Before     be 
ing    made    into    Sau- 
sage,   the    Back    Fat    ^|l 
must     first     be     dry- 


HOLSTEIN 

STYLE 
SAUSAGE 


salted  for  two  weeks  in  order  to  get  it  properly 
cured  and  firm. 

Second: — Put  the  Beef  into  the  chopping  machine 
aiid  while  chopping  it  add: 

2  Ibs.  of  Salt. 

%   Ib.  "B"  Condimentine 

1  Ib.  of  Freeze-Ein-Pickle. 

8  oz.   of  Best  Granulated  Sugar. 

Bull-Meat-Brand  Sausage  Binder  in  percentage  propor- 
tion of  cereal  as  allowed  by  your  State  Pure  Food  Law. 

1  small  teaspoonful  of  Vacuum-Brand  Garlic  Compound 
or  Garlic  Condiment. 

Let  the  Beef  chop  until  about  one-half  done  before 
adding  the  Pork;  then  chop  the  Pork  and  Beef  some 
before  adding  the  square  cut  pieces  of  Pork  Back  Fat. 

Third: — After  the  Meat  is  chopped  and  spiced  put 
it  in  shallow  boxes  or  pans  not  over  eight  inches 
thick,  and  put  it  in  a.  good  cooler.  Keep -the  Meat 
in  a  cooler  for  from  4  to  6  days  so  it  is  thoroughly 
cured  before  it  is  stuffed. 

Fourth: — Stuff  in  Beef  Bound  Casings  and  let  the 
Sausage  hang  in  a  dry  room  at  45  to  50  degrees  of 
temperature  for  a  week. 

Fifth: — Then  give  them  a  good  smoke  and  they  are 
ready  for  the  market.  Cool  smoke  is  produced  with 
hickory,  hard  maple  or  oak  saw  dust  only.  Wood 
gives  off  too  much  heat. 


U.  S.A. 


HOW  TO  COLOR  THE  CASINGS  FOR 
HOLSTEIN  STYLE  SAUSAGE 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

See  directions  for  momentary  dipping  on  page  117.  This 
method  can  be  used  equally  well  on  the  empty  casings. 
After  the  casings  have  a  light  orange  color  take  them  out 
of  the  solution  and  wash  them  well  in  hot  water,  cut  and 
tie  them,  then  stuff  the  casings  and  hang  the  sausage  up 
to  dry. 

After  the  sausage  has  hung  a  week  or  two  and  is 
dry,  hang  it  in  the  smoke  house  for  a  few  days  to 
give  it  a  smoke  flavor  and  it  is  ready  for  shipment. 
This  will  save  a  large  shrinkage  and  the  sausage  will 
have  a  better  appearance.  Sausage  that  has  had  the 
casing  colored  before  being  stuffed  need  not  become 
rancid,  as  it  is  not  exposed  to  the  heat  in  a  smoke 
house,  which  heat  always  causes  the  stearin  and  oil  in  the 
fat  to  separate,  and  as  soon  as  this  change  takes  place  the 
sausage  begins  to  become  rancid. 


SWEDISH  STYLE  SAUSAGE 

(Copyrighted  by  B.  'Heller  &  Co.;  Reprint  Forbidden.) 

Take  60  Ibs.  of  Beef. 
.(Boneless  Chucks,  Bris- 
kets and  Shank  Meat 
can  be  used.) 

30  Ibs.  of  Pork  Ham 
Trimmings. 

10  Ibs.  of  Back  Fat. 

First: — Before  being 
made  into  Sausage,  the 
Back  Fat  must  first  be 
dry-salted  for  two  weeks 
in  order  to  get  it  prop- 
erly cured  and  firm. 

Second: — Cut  up  the 
Pork  Back  Fat  into 
square  half-inch  cubes 
by  hand  or  with  a  Pork 
Back  Fat  Cutting  Ma- 
chine. 

Third: — Put  the  Beef 
and  Pork  on  the  block 


and  when  partly  or  coarsely  chopped  add  the  cubes  of 
Back  Fat,  and  when  the  Beef  and  Pork  are  cut  fine,  the 
Pork  Back  Fat  should  show  prominently  through  the 
meat. 

While  it  is  being  chopped  add: 

2  Ibs.  of  Salt. 

^f  Ib.  "B"  Condimentine. 

Bull-Meat-Brand  Sausage  Binder  in  percentage  propor- 
tion of  cereal  as  allowed  by  your  State  Pure  Food  Law. 

1  Ib.  Freeze-Em-Pickle. 

8  ozs.  Best  Granulated  Sugar. 

10  to  12  ozs.  Zanzibar-Brand  Swedish  Style  Sausage 
Seasoning. 

Fourth:— After  chopping  fine,  put  the  Meat  in  a  trough 
and  knead  it  with  the  Bull-Meat-Brand  Sausage  Binder 
until  it  is  tight  and  hard. 

Fifth:— Pack  the  Meat  tightly  in  50  Ib.  pans  or  boxes 
which  place  in  a  cooler  having  a  temperature  of  about  40 
degrees;  these  pans  or  boxes  should  be  shallow,  not  over 
6  to  8  inches  deep,  so  that  the  Meat  can  be  thoroughly 
chilled  through.  The  Meat  in  these  pans  or  boxes  should 
remain  in  the  cooler  4  to  6  days  before  it  will  be  ready  to 
stuff  into  the  Casings. 

Sixth:— Stuff  the  Sausage  into  BeefJMiddles  and  hang 
them  in  a  dry  room  in  a  temperature  of  about  45  to  5Q 
degrees  for  two  or  three  weeks. 

Seventh: — They  can  then  be  smoked  with  cool  smoke 
made  with  sawdust  and  are  ready  for  the  market. 

HOW  TO  COLOR  THE  CASINGS  FOR 
SWEDISH  STYLE  METWURST 

(Copyrighted  by  B.  Heller  &  Co.;   Reprint  Forbidden.) 

See  directions  for  momentary  dipping  on  page  117.  This 
method  can  be  used  equally  well  on  the  empty  casings. 
After  the  casings  have  a  light  orange  color  take  them  out 
of  the  solution  and  wash  them  well  in  hot  water,  cut  and 
tie  *hem. 

After  the  Sausage  has  hung  a  week  or  two  and  is  dry, 
hang  it  in  the  smoke  house  for  a  few  days  to  give  it  a 
smoke  flavor  and  it  is  ready  for  shipment.  This  will  save 
a  large  shrinkage  and  the  Sausage  will  have  a  better 
appearance. 

144 


Sausage  that  has  had  the  casing  colored  before  be- 
ing stuffed  need  not  become  rancid,  as  it  is  not  ex- 
posed to  the  heat  in  a  smoke  house,  which  feeat  often 
causes  the  stearin  and  oil  in  the  fat  to  separate, 
and  as  soon  as  this  change  takes  place  the  sausage  be- 
gins to  become  rancid^. 


DIRECTIONS  FOR  MAKING  POLISH 
STYLE  SAUSAGE 

(Copyrighted;  Reprint  Forbidden.) 

Take:  50  Ibs  of  Pork  Trimmings. 
40  Ibs.  of  Beef  Trimmings. 
10  Ibs.  of  Pork  Back  Fat. 

Before  being  used  in  the  Sausage,  the  Pork  Back 
Fat  should  be  dry-salt  cured  for  at  least  two  weeks  or 
it  can  be  cut  from  dry  salt  sides. 

First: — Cut  up  the  Pork  Back  Fat  into  square 
half  inch  cubes  by  hand  or  with  a  Pork  Back  Fat 
Cutting  Machine. 

Second: — Chop  the  Pork  Trimmings,  Beef  Trimmings 
and    Pork    Back    Fat    quite    coarse,    and   while    being 
chopped  add: 
2  Ibs.  Salt. 
%  Ibs.  "B"  Condimentine. 

1  Ib.  of  Freeze-Em-Pickle. 

10  to  12  ozs.  Zanzibar-Brand  Polish  Style  Sausage  Seasoning 
8  ozs.  of  Granulated  Sugar. 

2  to  3  ozs.  Vacuum  Garlic  Compound  or  Garlic  Condiment. 
Bull-Meat-Brand  Sausage  Binder  in  percentage  propor- 
tion of  cereal  as  allowed  by  your  State  Pure  Food  Law. 

Third:— After  the  Pork  Trimmings  and  Pork  Back  Fat 
have  been  chopped  and  mixed  with  the  Salt,j"B"  Condi- 
mentine, Bull  -  Meat  -  Brand  Sausage  Binder,  Freeze -Em- 
Pickle  and  Vacuum  Brand  Garlic,  stuff  into  beef  round 
casings. 

Fourth: — After  the  sausage  has  been  stuffed  in- 
to ca«jn£s_place  them  in  the  smoke  house  and  thor- 
oughly smoke  with  wood.  This  Polish  Style  Sausage 
should  not  ^  bailed  when  made.  It  is  boiled  when  eaten. 


Sc 


HOW  TO  COLOR  THE  CASINGS  FOR 
POLISH  STYLE  SAUSAGE 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

See  directions  for  momentary  dipping  on  page  117. 
This  method  will  work  equally  well  on  the  empty  casings. 
After  the  casings  have  a  light  orange  color  take  them  out 
of  the  solution  and  wash  them  well  in  hot  water,  cut  and 
tie  them. 

After  the  Polish  Style  Sausage  is  stuffed,  hang  it  in  the 
smoke  house  for  a  few  hours,  using  wood  so  as  to  have  a 
hot  smoke.  This  drys  it  and  gives  it  a  smoke  flavor.  Then 
it  is  ready  for  shipment.  This  will  save  a  large  shrinkage 
and  the  sausage  will  have  a  better  appearance.  Polish 
Style  Sausage  that  has  had  the  casing  colored  befpre  be- 
ing stuffed  need  not  become  rancid,  as  it  is  not  exposed  to 
so  much  heat  in  a  smoke  house,  which  heat  always  causes 
the  stearin  and  oil  in  the  fat  to  separate,  and  as  soon  as 
this  change  takes  place  the  sausage  begins  to  become  ran- 
cid. 


146 


BOCKWURST 


HOW  TO  MAKE  FINE  QUALITY 
BOCKWURST 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

First: —Take  45  pounds 
Beef,  20  pounds  Veal,  20 
pounds  Lean  Pork,  5 
pounds  Pork  Back  Fat 
(Speck). 

Second:  —  The  Meat 
should  all  be  chopped  very 
fine  except  the  Speck, 
which  should  first  be  cut 
into  small  cub°s  and  then 
added  to  the  rest  of  the 
Meat  when  it  is  partly 
chopped  so  that  small 
cubes  of  fat  will  show  in 
the  Sausage. 

Third:— While  chopping,  add  the  following: 
Bull-Meat-Brand  Sausage  Binder  in  percentage  propor- 
tion of  cereal  as  allowed  by  your  State  Pure  Food  Law. 
^z  lb.  of  Freeze-Em-Pickle. 

2^  lb.  "B"  Condimentine. 

l*A  to  2  Ibs.  of  Salt. 

8  to  10  ozs.  of  Zanzibar-Brand  Frankfurt  Sausage  Sea- 
soning. 

3  tablespoonfuls  of  very  finely  cut  Chives. 

6  heaping  tablespoonfuls  of  finely  chopped  Parsley. 

Sufficient  artificial  ice  to  keep  the  meat  cool  while  grind- 
ing, added  a  little  at  a  time. 

Fourth: — When  the  meat  is  all  cut  up  fine  and  properly 
mixed  with  the  spice,  it  should  be  stuffed'in  Narrow  Sheep 
Casings  and  turned  off  in  links  about  2}.^  inches  long. 

Fifth:— As  a  rule  Bockwurst  is  sold  without  smoking, 
but  it  can  be  given  a  light  smoke  if  desired. 

Sixth: — To  prepare  Bockwurst  for  the  table,  it  should  be 
steamed  five  or  six  minutes  in  hot  water. 


T47 


Sc  IZO. 


PINGSAUSAQE         Pork  gausage    Bolog. 

na,  Frankforts,  Head 
Cheese,  Liver  Sausage, 
etc.,  can  be  kept  in  a 
good  condition,  by 
simply  putting  them, 

/every  night,  in  a  solution  of  1  Ib.  of  Cold- 
I  Storine  dissolved  in  three  gallons  of  water. 
|This  solution  should  be  kept  in  the  Cooler.  In 
ijthe  morning  remove  the  Sausage  from  the  solu- 
tion, hang  it  up  and  expose  it  for  sale,  and 
what  remains  unsold  in  the  evening,  simply  put  back 
in  the  brine  for  the  night. 

In  this  way  Sausage  can  be  kept  fresh  and  nice 
appearing  for  some  time,  and  it  will  not  shrink  and 
dry  UP-  This  enables  the  dealer  to  keep  a  large,  at- 
tractive display  on  hand  in  his  shop  without  any  dan- 
ger of  the  goods  spoiling. 

By  keeping  the  Sausage  in  this  way,  it  does  not  drv 
out,  nor  become  slimy  or  moldy  as  it  would  if  hung  up 
in  the  cooler.  Sausage  can  also  be  shipped  a  reason- 
able distance  in  a  Cold-Storine  solution  to  better  ad- 
vantage than  if  shipped  in  any  other  way. 

On  arrival  it  should  be  removed  from  the  solution, 
hung  up  and  allowed  to  drain  and  dry.  In  the  even- 
ing it  should  be  replaced  in  the  same  solution  for  keep- 
ing over  night. 

Never  put  Smoked  Sausage  and  Fresh  Sausage  in 
the  same  solution,  Each  kind  of  Sausage  should  be 
kept  in  a  separate  solution. 

FRESH  TRIPE  AND  PIGS  FEET. 

Fresh  Tripe  and  Fresh  Pig 's  Feet  turn  dark  and  spoil 
very  easily,  but  by  placing  them  every  evening  in  a 
Cold-Storine  solution  made  of  one  pound  of  Cold- 
Storine  dissolved  in  three  gallons  of  water,  they  can 
be  kept  in  a  good  condition  for  a  number  of  days. 
Every  morning  they  may  be  taken  out  of  the  solu- 
tion, and  those  not  sold  during  the  day  should  be  put 
back  into  the  Cold-Storine  solution  overnight.  The  so- 
lution for  Tripe  and  Pig's  Feet  should  not  be  used  for 
storing  anything  else  in  it. 

SWEET  BREADS  AND  BRAINS. 

Sweet  Breads  and  Brains  can  also  be  kept  in  the 
:same  way  as  Tripe  and  Pig's  Feet. 


3. 


(Copyrighted;  Reprint  Forbidden.) 

First: — Clean  the  Feet  as  carefully  as  possible  and 
then  cure  them  in  brine  made  as  follows: 
6  Ibs.  of  Salt. 
1  Ib.  of  Freeze-Em-Pickle. 
5  gals,  of  Water. 

The  Feet  should  be  cured  in  this  brine  from  four  to 
five  days.  This  brine  can  be  used  over  and  over  again 
for  curing  Pickled  Pigs  Feet,  until  it  becomes  thick 
from  the  substances  drawn  out  of  the  Feet. 

Second: — After  the  Feet  have  been  cured  for  four 
or  five  days,  cook  them  as  follows:  Heat  a  kettle  of 
water  boiling  hot;  then  throw  the  Pigs  Feet  into  it  and 
keep  the  heat  on  until  the  water  begins  to  boil;  then 
check  the  fire  or  steam,  and  simply  let  the  water  sim- 
mer just  as  slowly  as  possible  until  the  Feet  are  nicely 
cooked.  The  slower  they  cook,  the  better,  and  they 
ought  to  remain  in  the  hot  water  for  about  four  hours, 
when  cooked  at  a  low  temperature. 

Third: — When  they  are  cooked  through,  turn  on  cold 
water  and  let  the  water  overflow  until  all  the  heat  is 
out  of  them,  and  nothing  but  cold  water  overflows, 
and  then  let  the  Feet  cool  well. 

Fourth: — Split  the  Feet  through  the  center  and  pack 
them.  If  they  are  to  be  packed  in  tierces  and  kept  on 
hand  for  any  length  of  time,  the  vinegar  that  is  put 
over  thenr  should  be  60  grains  strong,  but  when  they 
are  packed  in  small  packages  for  immediate  use  40 
grains  is  strong  enough. 

Fifth: — When  packing  the  Feet  add  to  every  100  Ibs. 
8  to  10  ounces  of  Zanzibar  Brand  Pickled  Tongue 
Seasoning. 

149 


STORING  PICKLED  PIGS  FEET. 


(Copyrighted;  Reprint  Forbidden.) 

There  are  certain  seasons  of  the  year  when  Pickled 
Pigs  Feet  are  in  great  demand,  while  there  are  other 
seasons  when  they  are  a  slow  sale.  We,  therefore,  give 
here  a  formula  for  keeping  Pickled  Pigs  Feet  in  vine- 
gar so  they  can  be  kept  for  one  year  if  necessary  in 
a  perfect  condition.  Salt,  cure  and  boil  the  Pigs  Feet 
the  same  as  above,  but  instead  of  boiling  them  all  done, 
boil  them  only  about  half  done;  then  split  them  and 
put  them  in  tierces  and  fill  the  tierces  with  60-gram 
vinegar  and  store  in  cold  storage.  The  60-grain  vine- 
gar has  a  tendency  to  soften  the  meat.  After  they 
have  been  in  this  strength  of  vinegar  for  some  length 
of  time,  they  will  become  soft  just  as  if  they  were 
thoroughly  cooked,  but  if  it  is  necessary  to  use  them 
before  they  are  soft,  roll  them  into  the  engine  room 
or  in  a  place  where  it  is  very  warm,  and  turn  the 
tierces  on  their  end.  Keep  the  top  of  the  barrel  cov- 
ered with  water  —  we  mean  on  the  top  of  the  head  —  so 
that  the  head  will  not  dry.  The  bottom  of  the  barrel 
will  not  shrink  and  dry  because  the  vinegar  on  the 
inside  keeps  it  moistened,  but  if  the  top  is  not  kept 
wet  the  barrel  will  shrink  and  begin  to  leak.  By 
allowing  the  Pigs  Feet,  which  are  packed  in  strong 
vinegar,  to  remain  in  a  very  warm  place  for  a  week 
or  so,  they  will  become  nice  and  tender;  they  are  then 
to  be  repacked  with  40-grain  vinegar  in  small  packages 
for  the  market. 


PICKLING  TRIPE. 


(Copyrighted;  Reprint  Forbidden.) 

Select  Tripe  that  is 
fresh  and  has  not  been 
lying  around  long 
enough  to  attract  the 
bacteria  ever  present  in 
the  air. 

Tripe    should    be    pre- 
pared     b  y      thoroughly 
cleaning  and  washing  the  paunch  in  at  least  three  or 
four  changes  of  water.    After  that,  a  tub  of  cold  water 


150 


i.  LJ.  S. 


should  be  prepared  and  a  lump  of  unslaked  lime,  the 
size  of  an  English  Walnut,  should  be  added  to  about 
50  gallons  of  water.  Allow  the  lime  to  dissolve  and 
then  stir  the  water  to  thoroughly  mix  it.  In  this 
solution  place  the  washed  Tripe  and  allow  it  to  soak 
for  five  or  six  hours.  The  water  should  be  kept  cold. 
A  small  piece  of  ice  may  be  put  in  the  water  if 
necessary.  Before  the  Tripe  is  put  into  the  last  soak- 
ing- water,  the  inside  should  be  scraped  with  a  hog- 
scraper  so  as  to  remove  the  inside  skin.  The  outside 
film  or  skin  should  also  be  scraped  off.  The  boiling 
vessel  should  be  thoroughly  washed  before  the  Tripe 
is  placed  in  it  for  cooking.  If  there  is  any  foreign 
substance  whatever  in  the  kettle,  it  will  discolor  the 
Tripe.  On  the  other  hand,,  it  may  be  turned  out  per- 
fectly white  if  the  boiling  vessel  is  in  proper  condition. 
Two  ounces  of  B.  Heller  &  Co.  's  Lard  Purifier  mixed 
in  50  gallons  of  boiling  water  will  assist  to  keep  the 
Tripe  White. 

Scald  the  Tripe  thoroughly  and  scrape  both  sides 
well  with  a  hog-scraper.  The  Tripe  is  then  .ready  to 
be  cooked. 

In  cooking,  allow  the  water  to  come  to  the  boiling 
point.  It  should  then  be  reduced  to  a  simmer  until 
the  Tripe  is  thoroughly  cooked.  When  cooked,  cold 
water  should  be  turned  on  and  allowed  to  overflow 
until  the  Tripe  has  thoroughly  cooled.  After  it  is 
thoroughly  cooled,  pack  in  tierces  with  vinegar  that 
is  60  degrees  strong.  Always  use  White  Wine  Vinegar. 
If  it  is  desired  to  ship  Tripe  after  it  has  been  vinegar- 
cured,  it  should  be  repacked  in  vinegar  40  degrees 
strong. 

To  give  the  Tripe  a  nice  flavor,  add  to  every  100 
Ibs.  of  Tripe  8  to  10  ounces  of  Zanzibar  Brand  Pickled 
Tongue  Seasoning. 

Many  have  trouble  through  their  inability  to  cook 
Tripe  tender.  This,  in  most  cases,  is  owing  to  the 
fact  that  the  Tripe  is  boiled  too  much  in  water  that 
is  too  hot.  Water  in  which  Tripe  is  being  cooked 
should  be  allowed  to  come  to  a  boil,  after  that,  it 
should  be  put  on  a  slow  fire  where  it  will  cook  the  Tripe 
by  simmering.  A  simmer  is  water  that  is  hot,  but  not 
boiling,  or  155  to  160  degrees.  Boiling  water  will 
always  shrink  and  toughen  Tripe.  It  will  take  longer 
to  cook  some  Tripe  than  others,  depending  upon  the 
age  of  the  animal  from  which  it  is  taken.  Tripe  should 
be  allowed  to  simmer  until  it  is  cooked  tender. 

151 


Sc  I 


MINCE  MEAT. 


HOME-MADE 
c^MINCE  MEAT 


(Copyrighted;  Reprint  Forbidden.) 

The  following  directions 
will  make  a  delicious 
Mince  Meat: 

.  Take  4  Ibs.  of  lean 
Beef,  boil  it  until  it  is 
fairly  well  cooked  and 
then  chop  or  grind  it 
very  fine. 

Add  8  Ibs.  of  Hard 
Green  Apples,  cut  into 
small  cubes. 

1  Ib.    of    very    finely 
chopped  suet. 

3  Ibs.  of  seeded  Raisins. 

2  Ibs.   of  Picked   Cur- 
rants,   carefully    washed 
and  dried. 

2  to  5  Ibs.  of  Citron, 
cut  up  into  small  pieces. 

1  Ib.  of  Brown  Sugar. 

1  pint  Cooking  Molasses  (pure  New  Orleans  Molasses 
is  the  best,  and  it  must  be  free  from  Glucose). 

1  quart  of  Sweet  Cider. 

1  Tablespoonful  of  Salt. 

1  Teaspoonful  of  Ground  Black  Pepper. 

1  Teaspoonful  of  Mace. 

1   Teaspoonful  of  Allspice. 

%   Teaspoonful  of  Cinnamon. 

A  little  grated  Nutmeg. 

A  pinch  of  Cloves. 

Mix  the  above  thoroughly,  then  heat  slowly  on  the 
stove  and  boil  for  half  an  hour. 

If  the  Mince  Meat  is  to  be  put  in  jars  and  sealed 
up  tight,  the  hot  Mince  Meat  should  be  put  into  pint 
and  quart  jars,  the  jars  should  be  filled  up  to  the  brim 
and  the  tops  screwed  down  tight  immediately. 

If  the  Mince  Meat  is  to  be  kept  in  bulk  and  not 
sealed  up  in  jars,  add  %  pint  of  good  Brandy  after  the 
Mince  Meat  has  been  cooked  and  allowed  to  become 
nearly  cold,  stirring  the  Brandy  into  the  Mince  Meat 
thoroughly  and  then  pack  into  stone  crocks,  cover 
tightly  and  keep  in  a  very  cool  place  where  the  Mince 
Meat  will  not  freeze.  This  Mince  Meat  will  keep  all 
winter. 

152 


The  above  quantities  can  be  increased  or  decreased 
proportionately,  according  to  the  total  amount  of 
Mince  Meat  desired  at  one  time. 

Dry  or  concentrated  Mince  Meat  is  made  same  as 
above,  except  that  dried  apples  are  used  instead  of 
fresh  apples,  and  no  liqui'ds  are  added.  Wet  Mince 
Meat  is  better  than  the  dry  and  will  give  better  satis- 
faction. 


DIRECTIONS  FOR  MAKING  SOUSE. 

(Copyrighted;  Reprint  Forbidden.) 

First: — Take  nicely  cleaned  Pigs  Feet,  Pigs  Snouts, 
Hocks,  Tails  or  Ears,  and  put  them  in  a  kettle  on  a 
stove,  or  fire  or  in  a  steam  jacket  kettle. 

Second: — Add  just  enough  cold  water  to  entirely 
cover  them. 

Third: — B©il  until  the  Meat  can  be  removed  from 
the  bones. 

Fourth: — Eemove  the  Meat  from  the  bones,  and  put 
it  back  into  the  water  in  which  it  was  boiled;  then 
add  to  this  water  enough  White  Wine  Vinegar  to 
give  it  a  nice  sour  taste.  The  quantity  of  vinegar 
will  depend  upon  its  strength. 

Fifth: — Add  the  following  proportions  of  spice, 
which  can  be  changed  to  suit  the  amount  of  Souse 
you  are  making.  For  100  Ibs.  Souse  use: 

2  Ibs.  of  Granulated  Sugar. 

8  to  10  oz.  Zanzibar-Brand  Pickled  Tongue  Seasoning. 

Sixth: — Mix  the  spice  with  the  Meat,  and  boil  about 
15  minutes;  then  remove  from  the  fire.  Put  the  Souse 
into  square  tin  pans,  and  allow  it  to  set  24  hours  be- 
fore removal.  If  desired,,  a  lemon  and  2  or  3  good 
sized  Onions  may  be  cut  into  small  pieces,  and  mixed  in 
the  Souse  before  it  is  boiled;  some  like  this,  and  some 
prefer  it  without  Onion  or  Lemon.  Do  not  use  too 
much  Lemon  as  it  will  make  the  Souse  taste  bitter. 

153 


VINEGAR  PICKLED  PIGS  TONGUES. 

(Copyrighted;  Reprint  Forbidden.) 


PICKLED 
PIG'5  TONGUES 


Take  salted  Pigs 
Tongues  that  have  been 
cured  for  30  days  and 
scald  them  in  hot  water; 
then  remove  the  skin 
and  gullet.  Boil  slowly 
for  three  hours,  the 

same     as      boiling     Pigs  

Feet;  the  slower  they  are  boiled  the  better;  then  cool 
the  Tongues,  in  the  same  manner  as  directed  for 
cooling  Pigs  Feet. 

Another  way  is  to  take  them  out  of  the  Brine  and 
cook  them,  and  then  take  off  the  skin  and  gullet 
after  they  are  cooked.  When  handling  large  quan- 
tities, this  latter  method  will  not  work  as  well  as  the 
first  method,  because  after  the  Tongues  are  boiled, 
they  must  be  cooled  in  the  same  vat,  and  after  they 
are  cooled,  the  skin  does  not  remove  so  easily.  That 
is  why  it  is  better  to  scald  them  in  boiling  water 
first  and  then  remove  the  skin  and  gullet,  then  boil 
them. 

Split  the  tongues  through  the  center  and  pack  in 
Vinegar  the  same  as  Pigs  Feet  and  add  to  every  100 
Ibs.  of  Tongues  8  to  10  ounces  Zanzibar-Brand  Pickled 
Tongue  Seasoning. 

HORSERADISH. 

(Copyrighted;  Reprint  Forbidden.) 

Home-made  horseradish  is  a  relish  that  every  house- 
hold demands.  It  is  impracticable  to  put  grated  horse- 
radish upon  the  market  except  when  bottled,  as  ex- 
posure to  the  air  discolors  it  and  dries  it  out.  An  ex- 
cellent bottled  article  which  will  prove  a  good  keeper 
as  well  as  a  good  seller  can  be  made  as  follows:  To 
ten  parts  of  grated  horseradish  add  one  part  of  granu- 
lated sugar  and  one  part  of  pure  vinegar.  In  prepar- 
ing horseradish  none  but  white  wine  vinegar  should  be 
used.  One  of  the  best  means  of  getting  new  trade  is 
for  a  Butcher  to  sell  home-made  grated  horseradish. 


154 


LJ.  S. 


HOME-MADE 
^SAUER  KRAUT 


SAUER  KRAUT. 

(Copyrighted;  Reprint  Forbidden.) 

Select  sound  cabbages  

and  peel  off  the  first  or 
damaged  leaves,  then 
slice  or  shave  with  a 
cabbage  cutter  as  fine  as 
possible.  The  object  de- 
sired in  making  first- 
class  Sauer  Kraut  is  to 
obtain  a  perfect  fermen- 
tation under  pressure 
with  the  aid  of  salt 
alone.  The  brine,  there- 
fore, results  from  the 
water  contained  in  the 
salt  and  cabbage,  no 
water  being  added.  First 
secure  a  good  strong 
cask,  which  should  be 
well  scalded  and  cleaned.  Sprinkle  on  the  bottom  of 
this  cask  a  small  quantity  of  salt,  then  put  in  a  layer 
of  cabbage  and  while  adding  the  cabbage  sprinkle 
some  salt  through  it,  so  that  the  salt  is  as  much  di- 
vided as  possible  and  then  tamp  well  with  a  wooden 
tamper,  so  as  to'  pack  it  as  tight  and  solid  as  possible. 
Continue  putting  in  layer  of  cabbage  and  tamping  this 
way  until  the  barrel  is  full.  The  salt  to  be  used 
should  always  be  of  the  best  grade  and  one  pound 
of  salt  to  one  hundred  pounds  of  cabbage  should  be 
used  but  may  be  varied  according  to  the  taste.  Some 
prefer  it  saltier  than  others.  After  tne  cask  is  filled  or 
as  full  as  desired,  the  cabbage  should  be  covered  with 
a  clean  cloth  on  which  should  be  laid  hardwood  boards. 
Use  the  boards  taken  out  of  the  head  of  a  whiskey 
barrel  or  tierce  as  this  makes  the  best  cover,  as  they 
fit  in  the  barrel  and  are  made  of  hardwood  and  will 
not  give  the  cabbage  a  taste.  Carefully  weight  the 
boards  down  with  heavy  stones,  always  remembering 
that  the  fermentation  should  be  accomplished  under 
pressure.  Once  a  week  take  off  the  stone,  board  and 
cloth  from  the  cabbage  and  wash  them  clean  and  re- 
place the  cloth  and  boards  and  stones  on  top  of  the 
barrel  after  they  have  been  washed.  By  repeating 
the  washing  of  the  boards  and  cloth  and  stones  every 

155 


Sc  I 


week,  the  top  of  the  cabbage  will  be  kept  perfectly 
sweet  and  the  foam  which  comes  to  the  top  is  re- 
moved, so  that  the  top  of  the  Sauer  Kraut  will  be  as 
good  as  that  in  the  bottom  of  the  barrel.  The  Kraut 
should  be  left  to  ripen  for  about  four  weeks  in  a  warm 
temperature.  It  is  always  best  not  to  offer  it  for 
sale  until  it  has  sufficiently  ripened  and  is  tender  and 
juicy  and  that  it  has  the  proper  flavor.  This  can  only 
occur  after  perfect  fermentation  has  taken  place. 

PICCALILLI. 

(Copyrighted;  Reprint  Forbidden.) 

This  sauce  is  easily  prepared  and  is  in  considerable 
demand  by  some  trades.  Select  good,  firm,  green  to- 
matoes, wash  them  thoroughly  and  cut  away  all  de- 
fective portions  of  the  tomatoes.  They  should  then 
be  sliced  or  quartered  and  placed  in  a  salt  brine  made 
with  one  pound  of  salt  to  each  gallon  of  water  with 
a  supply  of  green  peppers.  Let  them  cure  in  this 
brine  for  two  weeks.  They  may  then  be  taken  out 
and  chopped  very  fine,  about  %  to  ^4  inch  in  diam- 
eter. They  are  then  ready  for  the  vinegar,  which 
should  be  pure  in  quality,  the  white  wine  vinegar  be- 
ing preferred.  The  vinegar  should  be  first  prepared 
or  sweetened  and  spiced  with  pure  granulated  cane 
sugar,  cloves,  cinnamon,  mustard  seed  and  a  small 
quantity  of  celery  seed.  This  can  be  poured  over  the 
chopped  tomatoes  and  peppers,  either  hot  or  cold.  Pic- 
calilli should  be  sold  nearly  or  quite  strained  of  its 
vinegar. 

CHOW  CHOW. 

(Copyrighted;  Reprint  Forbidden.) 

Chow  Chow  is  a  popular  sauce  that  can  be  readily 
prepared.  It  is  strictly  a  Chinese  innovation  which 
was  introduced  to  the  American  palate  during  the 
first  immigration  of  Chinamen.  It  is  merely  the  cu- 
cumber pickle  cut  up  into  small  pieces  with  the  addi- 
tion of  cauliflower,  onions,  etc.,  over  which  is  poured 
a  preparation  of  mustard,  vinegar  and  various  con- 
diments which  taste  may  demand.  Chow  Chow  is  a 
good  keeper  and  a  good  seller,  but  in  order  to  retain 
its  flavor  and  color,  it  should  be  carefully  covered  and 
kept  from  exposure  to  the  air. 

156 


L_ 


DILL  PICKLES. 

(Copyrighted;  Reprint  Forbidden.) 
All  butchers  should 
put  up  home  made 
pickles  of  all  kinds  and 
such  relishes  as  horse- 
radish and  sauer  kraut. 
Bill  pickles  are  very 
popular  and  they  are 
always  salable  in  the 
butcher  shop.  They  may 
be  made  as  follows:  Se- 
lect large  pickles  of  as 
near  an  even  size  as  pos- 
sible and  soak  in  water 

over    night;    then    wash   '  ~~ 

them   thoroughly.     Next, 

take  a  barrel  and  put  a  layer  of  dill  about  one  inch 
thick  on  the  bottom  of  it,  upon  which  place  the 
pickles  three  layers  deep.  Over  these  pickles  place 
another  layer  of  dill  and  repeat  the  layer  of  pickles 
as  in  the  first  instance.  Continue  this  operation  of 
the  layer  of  dill  and  then  pickles  until  the  barrel  is 
as  full  as  desired,  leaving  sufficient  space  for  the 
brine.  The  brine  should  be  made  of  the  best  quality 
of  salt,  using  }4  lb.  to  each  gallon  of  water.  Brine 
thus  made  will  make  the  natural  soft  home-cured  dill  pick- 
les. After  the 'brine  has  been  placed  over  the  pickles,  place 
them  in  a  cooler  and  let  them  ripen  for  about  four  weeks. 
The  ripening  process  may  be  quickened  about  two  weeks 
by  leaving  the  pickles  in  a  room  of  moderate  temperature. 
Some  prefer  dill  pickles  hard  and  for  such  taste  it  is  neces- 
sary to  put  a  little  alum  in  the  brine.  Pickles  treated  with 
alum  must  be  labeled  to  show  this.  A  piece  about  as  big  as 
an  egg  for  a  full  barrel  of  pickles  is  the  proper  amount.  Dis- 
solve this  in  the  brine.  This  will  keep  the  pickles  firm  and 
hard.  It  will  be  found,  however,  that  most  tastes  prefer  the 
natural  brine  without  the  alum,  as  the  soft  pickle  seems  to 
have  a  more  appetizing  flavor.  There  is  no  appetizer  more 
appreciated  than  the  dill  pickle  and  it  comes  nearer  ap- 
pealing to  the  general  trade  than  most  any  relish  that  cap 
be  offered. 


157 


Sc  C 


DRESS  POULTRY  IMMEDIATELY, 
>t    AFTER  KILLING     « 


HOW  TO  DRESS  POULTRY. 

(Copyrighted;  Reprint  Forbidden.) 

The  Butcher  who  will  make  a  specialty  of  dressed 
poultry  will  make  a  hit  with  his  customers  and  good 
profit  on  sales  if  he  will  be  careful  to  get  his  Chick- 
ens dressed  decently,  and  to  educate  his  customers  to 
pay  prices  that  will  be  commensurate  with  the  quality 
of  the  meat  offered.  Very  often  it  is  almost  an  im- 
possibility for  the  consumer  to  secure  sweet,  untainted 
Poultry  Meat.  Much  of  this  trouble  is  owing  to  the 
fact  that  large  shippers  kill  the  Chickens,  dry  pick 
them  or  scald  them,  and  the  food  that  remains  in 
the  intestines  ferments  and  taints  the  meat,  with  the 
result  that  the  Chicken,  when  cooked,  has  an  abomin- 
able taste. 

When  a  Butcher  is  so  situated  that  he  can  dress  hi» 
own  Chickens,  and  he  would  be  fully  justified  in 
making  all  preparations  in  that  direction,  he  ought 
to  open,  draw  and  wash  out  thoroughly  every  chicken 
as  fast  as  it  is  killed,  just  as  he  would  wash  out  Hogs, 
Calves  or  Sheep.  Chickens  that  have  been  nicely 
drawn  and  washed  immediately  upon  killing  are  always 
sweet  in  flavor,  and  the  Butcher  who  will  take  the 
pains  to  offer  such  goods  and  to  acquaint  his  customers- 
of  their  quality  can  not  only  establish  a  large  trade 

158 


r— •  -rjr  •  » r        T  T 

— §  JnL  JL  l—i  *£-2L  LJT  l— l,   i_j. 


and  a  great  reputation,  but  "he  can  offer  the  public  an 
article  that  is  pure  and  sweet,  and  difficult  to  obtain. 
No  doubt  he  could  command  the  Chicken  trade  of  any 
neighborhood  by  this  means,  down  all  competition, 
and  obtain  good  prices  for  his  Meat,  as  people  would 
be  willing  to  pay  for  the  original  weight  of  the  chicken 
before  drawing,  and  at  the  same  time  would  be  much 
better  satisfied  with  what  they  get.  If  desired,  the 
Butcher  could  weigh  the  chickens  after  they  are 
dressed,  tag  and  draw  them,  and  then  could  say  to 
his  customers:  "This  Chicken  weighed  so  much  be- 
fore it  was  drawn,  but  in  order  to  retain  the  sweet- 
ness of  the  meat,  we  draw  it  as  it  ought  to  be  drawn, 
wash  it  out,  and  sell  it  to  you  for  just  what  it  is 
worth."  A  Butcher's  statement  upon  these  points 
would  not  be  doubted.  Furthermore,  the  Butcher  would 
not  lose  anything  by  this  method,  as  Chickens  shrink 
after  they  are  dressed  and  kept  two  or  three  days  be- 
fore sold.  The  loss  from  this  shrinkage  is  consider- 
able. Therefore,  the  trouble  and  expense  of  drawing 
Chickens  and  handling  them  in  the  manner  described 
would  be  fully  repaid. 

STICKY  FLY  PAPER. 


5TICKY 
FLY  PAPEI 


Every  Butcher  can 
make  his  own  Sticky 
Fly  Paper  with  very- 
little  trouble.  It  is 
made  as  follows : 

1   Ib.   Eosin. 

3%  oz.  Molasses. 

3%  oz.  Boiled  Linseed 
Oil. 

Boil  the  three  together 
until  they  get  thick 
enough  and  then  spread 
on  heavy  Manilla  paper. 
The  proper  and  quickest  way  is  to  take  a  sheet  of 
heavy  Manilla  paper  and  spread  the  mixture  on  half 
of  the  surface  of  it,  then  double  the  paper  over;  the 
mixture  put  on  the  half  will  be  quite  sufficient  to 
coat  the  face  of  the  other  half  that  is  doubled  over 
on  it.  The  cost  of  making  this  sticky  fly  paper  is 
very  small  and  in  an  hour  any  Butcher  can  make 
enough  Sticky  Fly  Paper  to  last  the  entire  summer. 

159 


RENDERING! 

i  bARD  ./>5 


("Copyrighted;  Reprint  Forbidden.) 
s      One   of   the    things    much    neg- 
^lected  in  many  butcher   shops  is 
|  the    making    of    Lard.      Butchers 
who   do   not   cut   up   enough   hogs 
to  have  fat  for  making  Lard  each 
>  day,  allow  the  fat  to  accumulate 
until    they   have    sufficient    so    as 
to  make  it  worth  their  while  to 
render  it.     Many  butchers  do  not 
keep  this  fat  in  the  ice  box,  but 
let    it    stand    anywhere,    because 
Jthey    imagine    that    it    does    not 
spoil;  then,  when  they  make  Lard 
out   of   it,   they   wonder  why  the 
Lard  is  not  better. 

Lard  should  always  be  made  as  soon  as  possible,  and 
the  fat  trimmings  should  be  kept  in  the  cooler  and 
not  allowed  to  remain  standing  around  in  a  warm 
place.  To  make  high  grade  Kettle-Rendered  Lard,  al- 
ways cut  the  rinds  off  of  the  fat.  The  rinds  can  be 
put  into  pickle  and  stored  until  a  quantity  has  ac- 
cumulated and  then  they  can  be  cooked  and  utilized 
in  Liver  Sausage,  Head  Cheese  or  Blood  Sausage.  When 
the  rind  is  cooked  with  the  lard,  it  always  causes 
more  or  less  detriment  to  the  lard. 

Before  rendering,  if  one  has  the  machinery,  the  fat 
should  be  run  through  a  regular  fat  hasher  or  a 
Meat  Grinder,  and  it  should  be  ground  up  into 
small  pieces.  The  smaller  it  is  ground  the  better,  for 
if  the  fatty  tissues  are  thoroughly  mangled  and  dis- 
integrated, the  oil  will  separate  more  readily  when 
the  heat  is  applied.  Those  butchers  not  having  a  ma- 
chine in  which  they  can  cut  up  the  fat  should  cut  it 
into  small  pieces  by  hand. 

For  making  Kettle-Rendered  Lard  a  steam  jacket 
kettle  is  the  best,  but  if  one  does  not  have  steam,  a 
common  caldron  will  answer,  but  great  care  must  be 
taken  not  to  scorch  the  lard  or  allow  it  to  become 
too  hot  when  a  caldron  is  used. 

160 


I.  U.  S. 


RENDERING  LARD  IN  JACKET  KETTLE 
OR  CALDRON. 

(Copyrighted;  Reprint  Forbidden.) 

Before  putting  the  fat  into  the  kettle,  put  in  a  gal- 
lon of  water  for  every  100  Ibs.  of  fat,  as  the  water  pre- 
vents the  lard  from  scorching.  Then  put  in  all  the 
fat  to  be  rendered  and  start  the  fire  or  slowly  turn 
on  the  steam,  as  the  case  may  be. 

In  rendering  Lard  the  heat  should-  be  brought  up 
gradually,  so  that  quite  a  little  of  the  fat  is  melted 
before  the  full  heat  is  applied.  If  the  heat  is  brought 
up  too  rapidly,  it  will  cause  the  Lard  to  be  darker  in 
color  than  when  it  is  gradually  heated. 

Lard  should  be  boiled  about  1%  hours  after  the  en- 
tire mass  is  boiling. 

Those  butchers  who  wish  to  render  their  Lard  scien- 
tifically,  with   the   aid   of   a   thermometer,    can   do   so 
by  hanging  a  thermometer  in  the  Lard  and  bringing 
the  temperature  gradually  up 
to  255  to  260  degrees  Fahren- 
heit,  and   then    turn    off   the 
steam    or   cheek   the   fire,   as 
the   case  may  be,   and  allow 
the  Lard  to  cook  slowly  until 
it  is  finished. 

A  butcher  can  always  tell 
when  the  Lard  has  cooked 
sufficiently  by  the  way  the 
cracklings  press  out. 

After  the  Lard  has  all  been 
tried  out,  skim  out  all  the 
cracklings,  put  them  into  a 
press  and  press  out  all  the 
Lard,  adding  what  is  pressed 
out  to  that  in  the  kettle. 

Now  the  Lard  is  ready  to 
be  strained  through  a  piece 
of  eheese  cloth.  LARD  PRESS 


161 


Sc  I 


IF  ONE  HAS  A  LARD  SETTLING  TANK,  AS 

HERE  ILLUSTRATED,  HANDLE 

THE  LARD  AS  FOLLOWS: 

( Copyrighted;  Reprint  Forbidden.) 

After  treating  the 
Lard  as  directed,  with 
Lard  Purifier  and  water, 
and  after  the  Lard  has 
been  treated  enough  to 
make  it  foam,  and  the 
foam  has  been  skimmed 
off,  dip  the  Lard  and 
water  out  of  the  kettle, 
run  it  through  a  piece 
of  cheese  cloth  into  the 
settling  tank.  A  settling 
tank  is  simply  a  galvan- 
ized iron  tank  with  a 
large  faucet  at  the  bot- 
tom. The  bottom  can  be 

made  to  taper  to  the  center  and  the  faucet  placed  in 
the  center,  so  all  the  water  can  be  drained  off,  or  the 
bottom  can  be  made  flat  with  the  faucet  close  to  the 
bottom,  and  the  tank  can  be  set  slanting,  so  the  water 
or  Lard  will  all  drain  out. 

After  the  Lard  is  in  the  settling  tank,  let  it  settle 
for  one  or  two  hours,  according  to  the  size  of  the 
tank  and  quantity  of  Lard  in  it.  Then  drain  off 
all  the  water  and  the  impurities  which  have  settled 
to  the  bottom.  After  these  are  drawn  off,  the  Lard 
is  ready  to  be  run  into  buckets,  which  should  be 
placed  in  the  ice  box  to  cool. 

A  better  way  is  to  let  the  Lard  settle  in  the  settling 
tank  and,  after  the  water  is  drawn  off,  stir  the  Lard 
with  a  large  paddle  until  it  is  thick  and  creamy, 
and  then  it  should  be  put  into  buckets.  By  letting 
it  cool  in  the  settling  tank  and  stirring  it  until  it 
is  thick  and  creamy,  Lard  will  have  a  much  better 
appearance  when  cold  than  Lard  that  is  run  into 
buckets  hot. 


SETTLING  TANK 


CH  CG  ACS  CD.  U.S.A. 


HOW  TO  PURIFY  LARD  WITH  ONLY  A 
COMMON  RENDERING  KETTLE. 

(Copyrighted;  Reprint  Forbidden.) 

After  the  Lard  ias  been  rendered  as  above,  treat 
as  follows:  The  kettle  must  not  be  too  full  of  Lard; 
it  should  not  be  more  than  three-fourths  full  when  be- 
ing treated  with  the  Purifier. 

Put  a  thermometer  into  the  Lard  to  test  the  tem- 
perature. If  the  temperature  of  the  Lard  is  below 
200  degrees  Fahrenheit,  add  to  every  100  Ibs.  of  Lard 
3  ounces  of  B.  Heller  &  Co.'s  Lard  Purifier,  dissolved 
in  one  quart  of  water.  For  example,  if  the  kettle 
contains  400  Ibs.  of  rendered  Lard,  add  12  ounces  of 
Lard  Purifier  dissolved  in  one  gallon  of  water. 

Should  the  temperature  of  the  Lard  be  over  200 
degrees  F.,  do  not  add  the  Lard  Purifier  and  water, 
but  let  the  Lard  stand  for  half  an  hour  or  so,  until 
the  temperature  comes  below  200  degrees. 

If  the  Lard  Purifier  and  water  are  added  to  the 
Lard  when  it  is  as  high  as  212  degrees  F.,  the  water 
will  at  once  be  converted  into  steam  as  soon  as  it  gets 
into  the  Lard,  because  water  is  converted  into  steam 
at  that  temperature.  When  the  Lara  Purifier  and 
water  are  added  to  Lard  that  is  too  hot,  the  Lard 
will  foam  up  and  boil  over;  but,  when  the  Lard  is 
below  200  degrees  F.  and  the  Lard  Purifier  and  water 
are  added,  it  will  not  boil  up. 

After  adding  the  Lard  Purifier  and  water,  take  a 
paddle  and  stir  the  Lard  thoroughly,  so  the  Lard 
Purifier  is  mixed  thoroughly  with  every  part  of  the 
Lard;  then  turn  on  the  steam  or  build  up  the  fire 
slowly,  as  the  case  may  be,  and  heat  the  Lard  up  to 
212  degrees  F.  The  minute  212  degrees  is  reached  the 
Lard  will  begin  to  foam.  When  the  Lard  gets  to  this 
point,  it  should  not  be  left  for  a  moment,  because 
if  it  gets  too  hot  it  will  boil  over  the  top  of  the 
kettle;  but  if  one  stays  right  with  it  when  it  be- 
gins to  foam,  and  checks  the  fire,  it  will  not  boil  over 
but  will  foam  a  little  and  most  of  the  impurities 
will  rise  to  the  top  of  the  Lard.  Now  stop  tho 
fire  and  skim  off  all  the  impurities  on  the  top  €»f 
the  Lard  and  allow  the  Lard  to  settle  for  about  two 
hours,  when  all  the  water  and  the  smaller  impurities 
that  did  not  rise  to  the  top  will  have  separated  from 
the  Lard  and  will  be  at  the  bottom,  and  one  will  be 


ScCD. 


surprised  at  the  amount  of  impurities  that  will  thus 
be  separated  from  the  Lard. 

If  the  kettle  has  a  faucet  at  the  bottom,  draw  off 
the  water  and  the  impurities  which  have  settled  and 
then  run  off  the  Lard.  Should  the  kettle  not  have 
an  opening  at  the  bottom,  dip  out  the  Lard  from  the 
top,  being  careful  not  to  dip  out  any  of  the  water 
which  will  be  at  the  bottom.  When  most  of  the 
Lard  has  been  taken  out,  that  remaining,  which  is  near 
the  water,  can  be  dipped  out  together  with  the  water, 
and  put  in  a  bucket  or  tub  and  allowed  to  harden. 

The  lard  will  float  on  the  top  and  when  hard  can 
easily  be  taken  off  from  the  top  of  the  water,  and 
should  be  kept  until  the  next  Lard, is  rendered,  when 
it  should  be  re-melted  with  the  next  batch  of  Lard. 

Before  running  the  Lard  into  buckets,  it  is  always 
well  to  run  it  through  a  piece  of  cheese  cloth,  so  as 
to  remove  any  small  pieces  of  detached  cracklings. 
It  is  advisable  to  put  the  Lard  into  the  ice  box  as  soon 
as  it  is  run  into  buckets,  so  as  to  set  it,  which  wil) 
prevent  the  separation  of  the  oil  from  the  Stearin  . 

IF  ONE  HAS  NO  SETTLING  TANK,   BUT 
SIMPLY  HAS  A  RENDERING  KETTLE 
AND  AN  AGITATOR,  HANDLE 
LARD  AS  FOLLOWS: 

(Copyrighted;  Reprint  Forbidden.) 

First: — Bender  the  Lard  in  the  Eendering  Kettle,  and 
treat  it  with  B.  Heller  &  Co.  's  Lard  Purifier,  the  same 
as  directed  in  the  foregoing.  After  it  is  treated,  run 
the  Lard  through  two  or  three  thicknesses  of  cheese 
cloth,  into  the  Agitator.  Allow  it  to  settle  in  the  Agi- 
tator for  two  hours,  then  run  off  all  the  water  from 
the  bottom,  and  start  the  Agitator.  The  Lard  should 
be  agitated  until  it  is  thick  like  cream,  then  it  is 
ready  to  run  off.  We,  however,  recommend  that  Lard 
should  be  taken  from  the  Eendering  Kettle  and  put 
into  the  Settling  Tank  and  allowed  to  settle,  and  then 
the  Lard  should  be  run  from  the  Settling  Tank  through 
the  faucet  about  an  inch  above  the  bottom,  into  the 
Lard  Cooler,  and  while  in  the  Cooler  it  should  be  agi- 
tated until  it  becomes  thick.  There  are  always  small 
particles  of  charred  tissue  which  will  settle  to  the 
bottom  of  the  Settling  Tank,  which  cannot  be  gotten 
out  in  any  other  way,  and  the  Lard  will  be  whiter  and 
purer  if  allowed  to  settle  in  the  Settling  Tank  and 
then  drawn  off  into  the  Cooler. 


la^tTM^TrSM"! 

IF   ONE  HAS  A  LARD   SETTLING   TANK 

AND   AN  AGITATOR,   HANDLE 

THE  LARD  AS  FOLLOWS: 

(Copyrighted;  Reprint  Forbidden.) 

A  Packer  or  Butcher 
who  makes  any  quantity 
at  all  of  Kettle  Eendered 
Lard,  should  have  a  Een-  ^ 
dering  Kettle  in  which ' 
the  Lard  is  rendered,  a 
Settling  Tank  in  which 
the  Lard  is  settled,  and 
a  Lard  Cooler  with  an 
Agitator  in  it.  The  Lard 
Cooler  and  Agitator 
should  be  double-jacket- 
ed, so  that  cold  water 
can  be  run  into  the 
jacket  to  cool  the  Lard. 

When  equipping  a 
plant  with  a  Settling 
Tank  and  Cooler,  we 

advise  that  the  Settling  COOLER  AND  AGITATOR 
Tank  have  two  faucets  in  it;  one  at  the  extreme  bot- 
tom and  the  other  about  one  inch  'from  the  bottom. 
Then,  when  the  water  is  drawn  off  of  the  Settling  Tank, 
it  should  be  drawn  off  from  the  lowest  faucet,  and 
when  the  Lard  is  drawn  off  into  the  Agitator,  it 
should  be  run  off  through  the  faucet  which  is  an  inch 
from  the  bottom.  In  this  way,  small  particles  which 
may  be  in  the  Lard  will  remain  in  the  bottom  of  the 
Settling  Tank,  in  the  one  inch  layer  of  Lard  which  re- 
mains in  the  bottom  of  the  Settling  Tank.  After  all 
the  Lard  is  run  off  through  the  upper  faucet,  what 
remains  between  the  upper  faucet  and  the  bottom  of 
the  Settling  Tank  should  be  drawn  off  through  the 
lower  faucet  and  should  be  kept  until  the  next  time 
Lard  is  rendered,  and  then  should  be  re-rendered  with 
the  next  batch. 

After  the  Lard  has  been  rendered  and  has  heen 
treated  in  the  Eendering  Kettle,  with  the  Lard  Puri- 
fier, strain  it  through  a  cheese  cloth  into  the  Settling 
Tank,  allow  it  to  settle  for  two  hours,  then  draw  off 
all  the  water  from  the  bottom  faucet.  After  the  water 
has  been  drawn  off,  draw  off  the  Lard  from  the  top 
faucet  and  again  run  it  through  cheese  cloth,  into  the 


165 


Be  CO. 


Cooler  and  Agitator.  Start  the  Agitator  and  allow 
it  to  run  until  the  Lard  is  thick  and  white,  like  cream, 
and  then  run  it  off  into  buckets  or  tubs. 

A  good  way  to  set  up  the  Settling  Tank  and  the 
Cooler  and  Agitator,  is  to  have  the  Settling  Tank  high 
enough  up,  on  a  bench  above  the  Agitator,  so  that  the 
Lard  can  be  run  out  of  the  Settling  Tank  into  the 
Agitator.  The  Cooler  and  Agitator  should  also  be  high 
.  enough  from  the  floor  so  the  Lard  can  be  run  from  it 
into  buckets  or  tubs. 

It  costs  very  little  to  properly  equip  oneself  with  the 
proper  apparatus,  and  if  properly  rigged  up  it  is  a 
pleasure  to  make  the  Lard  and  requires  very  little 
work. 

HOW  TO  PURIFY  RENDERED 
LARD. 

(Copyrighted;  Reprint  Forbidden.) 

First: — Put  100  Ibs.  of  water  into  the  lard  kettle  and 
add  to  it  one-quarter  to  one-half  pound  of  B.  Heller 
&  Co.  ?s  Lard  Purifier;  then  on  top  of  the  water  put 
100  Ibs.  of  the  rendered  Lard. 

Second: — If  a  steam  kettle  is  used,  turn  on  the 
steam;  and  if  the  kettle  is  heated  by  fire,  start  the 
fire;  the  heat  should  be  applied  slowly  and  must  be 
closely  watched,  so  that  the  Lard  does  not  get  too  hot 
and  boil  over.  In  no  case  should  more  Lard  and  water 
be  put  into  the  kettle  than  to  fill  it  one-half  full.  By 
thus  having  the  kettle  only  half  full  it  leaves  plenty 
of  room  for  the  Lard  to  boil  and  foam  and  prevents 
it  from  boiling  over  the  top  of  the  kettle. 

Third: — While  the  Lard  is  being  heated  stay  right 
with  it  at  the  kettle  to  watch  it  and  continually  stir  it. 

Fourth: — When  the  Lard  begins  to  boil  check  the  flre 
and  let  it  simmer  from  10  to  15  minutes,  then  put  out 
the  fire  or  turn  off  the  steam  and  let  the  Lard  settle 
for  about  three  hours;  all  the  impurities  that  come  to 
the  top  skim  off  carefully. 

Fifth: — After  the  Lard  has  settled  for  three  hours 
all  the  water  will  be  at  the  bottom.  If  the  kettle  is 
provided  with  a  faucet  at  the  bottom  so  the  water 
can  be  let  off,  let  the  water  run  out  slowly  until  it  is 
all  drained  out;  if  the  kettle  has  no  opening  in  the 
bottom,  skim  the  Lard  off  from  the  top  of  the  water 
and  place  the  Lard  in  a  Lard  Cooler.  If  you  have  a 

166 


Lard  Cooler  with  an  Agitator,  start  the  Agitator  and 
keep  it  running  until  the  Lard  gets  thick  like  cream; 
it  is  then  ready  to  run  off  into  buckets.  If  you  have 
no  regular  Agitator,  it  is  necessary  to  stir  the  Lard  by 
hand  occasionally  until  it  gets  thick  and  creamy; 
stir  it  as  much  as  possible  until  it  gets  thick,  and  then 
run  it  into  buckets. 

LARD  NOT  PURIFIED. 

If  Lard  is  made  without  taking  out  the  impurities 
with  water  and  our  Lard  Purifier,  the  Lard  will  be- 
come rancid  if  it  is  to  be  kept  during  the  hot  weather, 
and  it  will  not  be  so  sweet  in  flavor  nor  as  clean 
and  white  as  it  is  when  treated  with  our  Purifier 
according  to  the  preceding  directions.  Our  Lard  Puri- 
fier neutralizes  the  free  fatty  acids  in  the  Lard,  thus 
to  a  considerable  extent  preventing  rancidity  and  helps 
keep  the  Lard  Sweet  and  Pure. 

Lard  made  with  our  Lard  Purifier  according  to  the 
foregoing  directions  will  comply  with  the  regulations 
under  the  various  Pure  Food  Laws. 

COMPOUND  LARD. 

(Copyrighted;  Reprint  Forbidden.) 

In  the  Southern  States,  where  the  climate  is  warm, 
it  is  necessary  to  add  either  Tallow  or  Tallow  Stearin 
or  Lard  Stearin  to  Lard,  so  as  to  stiffen  it  in  order 
fchat  it  can  be  handled  at  all. 

To  make  Compound  Lard,  first  render  the  Lard  and 
press  out  the  cracklings  as  directed;  then  add  from  10 
to  20  per  cent  of  either  Tallow,  Tallow  Stearin  or 
Lard  Stearin  and  stir  until  it  is  all  melted  and  thor- 
oughly mixed  with  the  Lard.  The  quantity  of  Tallow 
or  Stearin  to  add  depends  upon  the  climate  and  season 
&f  the  year,  and  also  the  price  of  the  different  ma- 
terials. 

After  adding  the  above,  purify  the  mixture,  the 
same  as  directed  for  handling  Pure  Lard.  However, 
Compound  Lard  must  always  be  agitated  until  it  is 
thick  and  cream-like  before  it  is  run  into  buckets.  If 
one  has  no  Lard  Agitator,  it  must  be  stirred  by  hand 
until  it  is  stiff  and  cool. 

It  is  perfectly  legal  to  add  Tallow,  Tallow  Stearin 
or  Lard  Stearin     to  Lard  for  this  purpose,  but  such 

167 


Lard  must  be  sold  as  Compound  Lard.  It  cannot  be 
sold  as  "Pure  Lard"  when  these  ingredients  are  added 
to  it. 

COTTON  SEED  OIL-LARD  COMPOUNDS. 

(Copyrighted;  Reprint  Forbidden.) 

For  certain  purposes  Cotton  Seed  Oil  added  to  Lard 
is  preferred  to  straight  Lard,  and  the  Cotton  Seed  Oil 
is  added  after  the  Lard  has  been  purified  and  is  ready 
to  put  in  the  Agitator. 

To  make  a  really  good  Compound  Lard,  a  Cooler  with 
an  Agitator  is  absolutely  necessary,  but  if  one  hasn't 
a  cooler  with  Agitator,  it  can  be  done  by  stirring  by 
hand  continuously,  so  the  Lard  and  Oil  do  not  separate 
while  cooling. 

"When  Cotton  Seed  Oil  is  used,  it  must  be  Eefined 
Cotton  Seed  Oil,  and  the  more  it  is  refined  the  better 
the  compound  will  be.  Lard  should  always  be  run 
through  cheese  cloth  before  putting  it  in  the  Lard 
Cooler,  so  as  to  take  out  any  small  particles  of  de- 
tached cracklings  which  may  remain  in  the  Lard. 

The  formula  for  making  Compound  Lard  with  Cot- 
ton Seed  Oil  varies  according  to  the  relative  values 
of  the  -ingredients  and  the  quality  of  Compound  de- 
sired. The  usual  Compounds  found  on  the  market,  as 
sold  at  the  present  time  under  trade  names,  and  which 
contain  no  Lard  at  all,  are  made  of  80  per  cent  Cotton 
Seed  Oil  and  20  per  cent  Tallow  Stearin  .  (Tallow 
Stearin  is  Tallow  with  the  oil  pressed  out  of  it.)  A 
small*  butcher  can  make  this  Compound  by  using  80 
per  cent  Cotton  Seed  Oil  and  20  per  cent  Eendered 
Tallow,  which  has  previously  been  purified  with  B. 
Heller  &  Co.'s  Lard  Purifier. 

If  it  is  desired  to  make  a  better  quality  of  Com- 
pound, use  less  Cotton  Seed  Oil  and  add  sufficient  Lard 
to  bring  the  cost  and  quality  to  the  desired  degree. 

All  such  Compounds  must  be  sold  as  "Compound 
Lard"  when  Lard  is  added;  but  when  no  Lard  is  added, 
they  must  be  sold  as  "Lard  Substitutes."  These 
preparations  are  perfectly  legal,  and  comply  with  the 
Pure  Food  Laws  provided  they  are  labeled  and  sold 
for  what  they  are,  but  no  one  should  make  a  Lard 
Compound  or  Imitation  Lard  and  sell  it  for  Pure  Lard. 


i.  ur.  =. 


REFINING  LARD  WITH  PULLER'S  EARTH. 

THE  METHOD  USED  FOR  REFINING  LARD 
IN  LARGE  PACKING  HOUSES. 

(Copyrighted;  Reprint  Forbidden.) 

The  large  packers  all  refine  Lard  and  Tallow  with 
the  Fuller's  Earth  process,  and  for  the  benefit  of  the 
small  packers,  who  would  like  to  know  how  it  is  done, 
we  will  give  the  full  directions,  although  a  small  pack- 
ing house  can  hardly  afford  to  put  in  a  plant  for  the 
process,  as  it  requires  a  man  who  is  experienced  to 
refine  Lard  and  Tallow  in  this  manner.  If  a  packing 
house  does  not  make  enough  Lard  and  Tallow  to  afford 
to  keep  a  man  especially  for  this  purpose,  it  will  not 
pay  to  put  in  a  refinery,  which  consists  of  the  follow- 
ing machinery:  A  Eeceiving  Kettle,  which  is  a  large 
open  tank  with  steam  coils  in  it  to  dry  the  Lard  or 
a  large  Jacket  Kettle  will  do.  A  Clay  Kettle,  which 
is  a  tank  with  steam  coils  in  it  for  heating  the  Lard 
and  an  air  pipe  at  the  bottom  of  it  connected  to  an 
air  compressor.  A  Lard  Cooler  with  Agitator  to  cool 
and  stir  the  Lard  while  it  sets  so  as  to  have  it  thor- 
oughly mixed.  A  Pump,  Air  Compressor  and  Filter 
Press.  An  ordinary  size  outfit  will  cost  from  $2,000 
to  $3,000. 

First,  the  Lard,  Tallow  or  Cotton  Seed  Oil,  which 
is  termed  stock,  is  placed  in  the  Clay  Kettle.  The 
Clay  Kettle  is  simply  an  iron  jacket  with  a  coil  in  the 
bottom  of  it  through  which  air  is  pumped.  In  this 
kettle,  the  Fuller's  Earth  is  added.  To  each  and  every 
100  Ibs.  of  stock,  there  is  added  from  one  to  two  Ibs.  of 
Fuller's  Earth;  the  quantity  depending  upon  the  grade 
of  stock.  Before  the  stock  is  treated  a  small  test  is 
made  as  follows.  A  small  quantity  is  heated;  in  a  part 
of  it  one  per  cent  of  clay  is  put,  in  another  part  1^ 
per  cent,  and  in  another  two  per  cent.  Mix  each  lot 
thoroughly,  put  them  into  a  funnel  over  filter  paper 
and  allow  them  to  filter.  By  examining  these  samples, 
one  can  tell  how  much  earth  to  use  to  the  stock  in  the 
kettle.  This  must  be  done  when  the  stock  varies.  Of 
course,  when  the  Lard,  Tallow,  or  Oil  are  running  uni 

169 


Sc  I 


form,  it  is  not  necessary  to  make  the  test,  but  where 
the  stock  changes,  it  is  always  advisable  to  test  before 
treating,  for  the  reason  that  too  much  Fuller's  Earth 
put  into  the  stock  will  give  the  Lard  an  objectionable 
flavor.  Before  stock  of  any  kind  can  be  treated  with 
Fuller 's  Earth,  all  the  moisture  must  be  out  of  it; 
Lard  usually  contains  two  to  three  per  cent  of  moisture, 
and  very  often  considerably  more,  so  it  must  be  heated 
in  a  Jacket  Kettle  until  all  the  water  is  evaporated. 
If  there  is  any  water  in  the  Lard,  the  Fuller's  Earth 
attacks  the  water  first,  and  the  Lard  is  not  affected, 
because  wet  Fuller's  Earth  has  absolutely  no  effect 
upon  Lard.  When  the  Fuller's  Earth  is  added  to  Lard, 
it  must  be  155  degrees  hot;  Tallow  must  be  185  de- 
grees hot,  and  Cotton  Seed  Oil  140  degrees  hot.  After 
the  desired  heat  is  obtained,  regulate  the  steam  so  the 
temperature  will  remain  stationary,  turn  on  the  air, 
and  when  it  is  blowing  hard,  put  in  the  Fuller's  Earth 
and  blow  for  about  20  minutes;  then  start  the  force 
pump  and  pump  the  stock  through  the  Filter  Press. 
If  the  stock  is  of  fine  quality  and  only  a  small  percent- 
age of  Fuller 's  Earth  is  used,  it  can  be  pumped  directly 
into  the  Receiving  Kettle,  but  if  a  large  percentage  of 
Fuller's  Earth  is  used,  it  is  advisable  to  let  the  Lard 
run  back  into  the  Clay  Kettle,  and  keep  on  letting  it 
run  through  the  filter  and  pumping  it  round  until  it  is 
thoroughly  clarified;  then  allow  it  to  run  into  the  Re- 
ceiving Kettle. 

If  inferior  stock  is  used,  sometimes  as  much  as  four 
and  five  per  cent  of  Fuller's  Earth  is  used  to  refine  it, 
but  it  is  not  advisable  to  use  that  large  amount  as  the 
clay  gives  off  an  odor  which  the  stock  sometimes  ab- 
sorbs. Always  use  the  least  amount  of  clay  that  good 
judgment  indicates  will  do  the  work,  and  after  pump- 
ing through  the  filter,  if  it  is  not  as  it  should  be  add 
more  clay  and  refilter  it. 

To  make  Compound  Lard,  treat  the  different  stocks 
separately,  run  them  in  different  tanks,  and  then  mix 
them.  After  they  have  been  put  into  the  receiving 
tank  or  the  mixing  tank,  it  is  advisable  to  mix  them  by 
blowing  air  into  *he  bottom  of  the  kettle  in  which  are 

170 


Lard,  Tallow  and  Oil;  this  will  mix  even  better  than 
any  process  or  method  that  we  know  of.  The  amount 
or  kind  of  stock  to  be  used  depends  upon  the  season 
of  the  year,  and  the  kind  and  quantity  of  goods  you 
wish  to  make.  Equal  parts  of  Tallow,  Lard  and  Oil 
make  a  very  good  Compound.  All  the  cloths  for  the 
Miter  Press  should  be  washed  every  day  after  using 
them  as  they  must  be  kept  perfectly  clean;  the  cleaner 
the  better. 

After  the  Compound  Lard  has  been  thoroughly  mixed 
it  must  be  put  into  an  Agitator  and  agitated  until  it 
is  thick  like  cream  before  it  is  run  off  into  buckets. 

HOW  TO  RENDER  TALLOW  WHITE, 

ODORLESS,  FLAKY  AND  SOFT, 

LIKE  LARD  IN  TEXTURE 

(Copyrighted;  Reprint  Forbidden.) 

It  is  an  easy  matter  to  render  Tallow  so  it  will  have 
a  very  light  color,  in  fact,  will  be  almost  white  and 
at  the  same  time  flaky  and  soft  like  Lard,  if  the  in- 
structions which  follow  are  carried  out.  When  so  ren- 
dered, the  Tallow  will  sell  at  a  good  price,  as  it  will 
be  entirely  free  from  a  tallowy  odor,  and  is  an  excel- 
lent thing  for  baking  purposes.  Tallow  rendered  ac- 
cording to  these  instructions  can  be  mixed  with  Lard 
and  it  will  even  improve  the  Lard.  But  it  must  be  sold 
for  what  it  is. 

Take  Beef  Suet  and  all  the  Beef  Fat  trimmed  from  steaks 
and  other  cuts,  and  run  it  through  a  Chopper,  chopping  it 
very  fine.  It  will  thus  become  soft  and  sticky  so  it  can  be 
rolled  in  small  balls  about  one  and  one-half  to  two  inches 
in  diameter.  While  this  is  being  done,  fill  Rendering  Kettle 
half  full  of  water,  dissolving  in  the  water  about  two  ounces 
of  Lard  Purifier  to  every  100  Ibs.  of  Tallow  to  be  ren- 
dered, and  start  it  to  boil.  While  the  water  is  boiling 
the  small  bails  of  Tallow  should  be  placed  on  top  of  the 
water  until  a  sufficient  number  of  balls  have  been  thus 
put  into  the  water  to  make  a  layer  three  or  four  inches 
deep,  but  not  deeper.  After  the  Tallow  is  rendered  out 
of  the  balls,  the  heat  should  be  turned  off  and  the  Tal- 
low should  be  permitted  to  cool.  Just  as  soon  as  the 
boiling  has  ceased,  all  the  cracklings  that  are  on  the 
surface  should  be  skimmed  off,  put  into  a  press  and 

171 


Sc 


pressed  out.  The  Tallow  that  is  on  the  surface  should 
be  skimmed  off  and  put  into  buckets.  Care  should  be 
taken  that  no  water  is  taken  out  with  the  hot  Tallow. 
The  tallow  which  remains  on  the  water  can  be  left 
there  until  it  is  hard,  when  it  can  be  taken  off  and 
melted  if  desired,  and  then  run  into  buckets.  The  ad- 
vantage in  rendering  Tallow  in  this  manner  is  to  pre- 
vent the  Tallow  from  becoming  too  hot,  and  thus  to 
keep  it  from  turning  dark;  besides,  the  water  and 
Lard  Purifier  purifies  the  Tallow  and  also  draws  out 
the  tallowy  odor. 

Any  butcher  can  build  up  a  large  trade  on  home- 
rendered  tallow  when  it  is  prepared  in  this  manner. 
In  fact,  his  trade  will  like  the  Tallow  so  well  that  he 
will  not  be  able  to  supply  the  demand.  As  a  rule,  the 
butcher  sells  his  Tallow  unrendered  at  a  low  price,  but 
if  he  will  render  it  himself  and  follow  the  above  in- 
structions carefully,  he  can  sell  the  Tallow  for  at  least 
10  to  12  cents  per  pound,  owing  to  the  fact  that  Tallow 
rendered  in  this  manner  produces  a  very  fine  fat  for  cooking 
purposes.  We  believe  it  is  much  better  than  Lard. 

NEAT'S  FOOT  OIL. 

(Copyrighted;  Reprint  Forbidden.) 

Neat's  Foot  Oil  is  made  by  simply  boiling  the  feet 
of  cattle  in  a  water  bath,  in  an  open  kettle.  The  oil 
will  come  out  of  the  feet  and  float  on  the  top  of  the 
water.  After  the  oil  has  been  cooked  out  of  the  feet, 
they  should  be  skimmed  out  of  the  kettle.  The  oil 
should  then  be  treated  with  our  Lard  Purifier,  the 
same  way  as  directed  for  treating  Lard.  Simply  let 
the  water  and  fat  cool  down  to  200  degrees  Fahren- 
heit or  below,  and  to  every  100  Ibs.  of  oil  add  about 
four  ounces  of  our  Lard  Purifier  dissolved  in  a  quart 
of  water.  Stir  the  water,  Lard  Purifier  and  Neat's 
Foot  Oil  thoroughly,  and  then  start  up  the  fire  and 
bring  it  to  a  boil.  Skim  off  any  foam  and  impurities 
that  may  come  to  the  surface  and  then  stop  the  fire 
and  allow  it  to  settle  about  two  hours;  then  skim  the 
oil  off  of  the  top  of  the  water  and  you  will  have  genuine, 
sweet  and  refined  Neat's  Foot  Oil. 


KILLING  ON  THE, 


KILLING  ON  THE  FARM. 

Very  often  butchers  in  the  smaller  towns  find  it 
convenient  to  slaughter  live  stock  in  the  country 
where  it  is  purchased.  In  order  to  meet  such  cases 
we  submit  the  following  directions  for  slaughtering 
cattle,  hogs  and  sheep,  and  no  doubt  they  will  be  found 
useful  and  suggestive. 

It  is  absolutely  necessary  that  only  healthy  animals 
shall  be  slaughtered  for  food.  It  is  not  so  important 
that  stock  should  be  fat,  although  no  one  can  expect 
the  best  results  from  lean  animals,  but  as  there  is  a 
demand  for  all  grades  of  meat,  condition  is  not  so  ex- 
acting as  health. 

In  the  case  of  injured  animals,  crushed  ribs,  broken 
limbs,  etc.,  the  flesh  is  not  good  for  food  unless  the 
stock  has  been  slaughtered  immediately  upon  receiv- 
ing the  injuries. 

AGE  FOR  KILLING. 

It  is  a  well  known  fact  that  the  meat  of  old  animals 
is  tougher  than  that  of  young  ones.  The  flesh  of 
young  animals  frequently  lacks  flavor  and  is  not  solid. 
-An  old  animal  in  proper  condition  and  good  health 
is  preferable  as  food  to  a  younger  one  in  poorer  con- 
dition. 

Cattle  if  properly  fed  are  fit  for  beef  at  12  to  24 
months,  althougk  the  meat  from  these  animals  often 
lacks  flavor,  especially  if  they  have  not  been  well 
fed.  The  be.st  meat  is  from  aged  steers  30  to  40 
months  old.  A  calf  should  not  be  slaughtered  under 
four  weeks  and  is  not  at  its  best  until  about  eight 
•weeks  of  age.  There  is  a  law  in  many  States  con- 
fiscating veal  offered  on  the  market  under  six  weeks 
of  age. 

173 


Pigs  may  be  used  after  six  weeks  but  the  most 
profitable  age  at  which  to  slaughter  hogs  is  between 
eight  months  and  one  year. 

Sheep  may  be  used  at  from  3  to  4  months  of  age; 
but  are  at  their  best  from  eight  to  twelve  months. 

PREPARING  FOR  SLAUGHTER. 

Experience  dictates  that  an  animal  intended  for 
slaughter  should  be  kept  from  eating  for  twenty-four 
to  thirty-six  hours  before  killing.  If  kept  on  full  feed 
the  system  is  gorged  and  the  blood,  loaded  with  as- 
similated nutrients,  is  pumped  to  the  extremities  of 
the  capillaries.  It  is  impossible  to  thoroughly  drain 
the  blood  from  the  veins  when  the  animal  is  bled, 
and  the  result  will  be  a  reddish-colored,  unattractive 
carcass.  Again,  food  in  the  stomach  decomposes  very 
rapidly  after  the  animal  is  slaughtered.  Where  the 
dressing  is  slow,  as  it  must  be  on  the  farm,  the  gases 
generated  from  the  stomach  often  flavor  the  meat.  It 
is  well  to  give  water  freely  up  to  the  time  of  slaughter 
as  it  aids  in  keeping  the  temperature  normal  and 
helps  in  cleaning  out  the  system,  resulting  in  a  nicer 
colored  carcass. 

It  is  but  natural  that  the  condition  of  animals  prior 
to  slaughter  should  have  a  positive  effect  on  the  keep- 
ing qualities  of  the  meat.  There  should  be  no  excite- 
ment sufficient  to  raise  the  temperature  of  the  body. 
Excitement  creates  fever,  prevents  proper  drainage  of 
the  blood  vessels,  and,  if  intense,  will  cause  souring 
of  the  meat  very  soon  after  dressing.  No  animal 
should  be  killed  after  a  long  drive  or  rapid  run  about 
the  pasture.  It  is  always  better  in  such  cases  to  per- 
mit the  animal  to  rest  over  night  rather  than  to  risk 
spoiling  the  meat.  The  flesh  of  an  animal  that  has 
been  overheated  and  then  killed  is  usually  of  a  dark 
color  and  frequently  develops  a  sour  odor  within  a  few 
hours  after  dressing.  Bruises  cause  blood  to  settle  in 
the  affected  portions  of  the  body,  often  causing  loss 
of  a  considerable  part  of  the  carcass.  A  24-hour  fast, 
ample  water,  careful  handling  and  rest  are  necessary 
in  order  that  the  meat  may  be  in  the  best  condition 
for  immediate  use  or  curing. 


.  U.S. 


KILLING  AND  DRESSING  CATTLE. 

The  first  step  in  killing  is  to  secure  the  animal 
so  that,  in  no  emergency,  it  can  escape.  Use  a  rope 
one  inch  in  diameter.  r*ut  a  slip  noose  in  one  end 
with  a  knot  just  far  enough  from  the  noose  to  prevent 
choking  when  drawn  tight,  but  it  should  at  the  same 
time  allow  the  noose  to  draw  tight  enough  so  that 
there  is  no  danger  of  escape,  in  the  event  of  the  rope 
becoming  slack.  If  the  animal  has  horns,  pass  the 
noose  over  the  head,  back  of  the  ear  and  horn  on  the 
right  side,  but  in  front  of  the  horn  on  the  left  side 
of  the  head.  This  operation  leaves  the  full  face  of  the 
animal  bare  and  does  not  tighten  on  the  throat.  When 
a  dehorned  or  polled  animal  is  to  be  slaughtered  it 

will  of  course  be  neces- 
sary to  put  the  noose 
around  the  neck.  At- 
tach an  ordinary  pulley 
to  a  post  or  tree  close 
to  the  ground,  to  the  barn 
floor  or  sill,  pass  the 
rope  through  it  and  draw 
the  animal 's  head  down 
as  close  to  the  pulley  as 
possible. 

Administer     a     heavy 

blow    in    the    center    of 

the  forehead  at  a  point 

where     lines     from     the 

base  of  the  horns  to  the 

eyes  would  cross.  Shoot-  Fig.  2— Beef :  Illustrating  method 
of  securing  to  stun.  Intersection  of 
dotted  lines  show  place  to  strike. 

ing  has  the  same  effect  as  stunning  and  may  be  resorted 

to.     Frequently  where   an  animal  can  not  be  brought 

to   the   pulley   it   is   necessary   to   shoot.     In   shooting 

use  only  a  rifle  of  good  caliber. 

Bleed  the  animal  immediately  by  sticking  just  in 
front  of  the  breast  bone  as  shown  in  Fig.  3.  Stand 
in  front  of  the  animal  with  back  toward  the  body 
after  the  manner  of  a  horseshoer.  Beaching  down  be- 
tween the  front  feet,  lay  open  the  skin  from  breast- 
bone toward  the  chin  for  a  distance  of  10  to  12  inches, 
using  the  ordinary  skinning  knife.  Insert  the  knife 


175 


Sc  I 


with  the  back  against  the  breastbone  and  the  tip 
pointing  to  the  spinal  column  at  the  top  of  the  should- 
ers, cutting  just  under  the  windpipe  and  about  5  to 
6  inches  in  depth  at  the  junction  of  the  jugular  vein 
near  the  collar  bone;  at  this  point  if  the  vein  is  severed 
the  blood  will  run  out  rapidly.  If  stuck  too  deep,  the 
pleura  will  be  punctured  and  blood  will  flow  in  the 
chest  cavity,  causing  a  bloody  carcass.  It  requires 
practice  to  become  expert  in  the  sticking  of  beef.  Not 
so  much  sl^ill  is  required  to  simply  cut  the  animal  '& 
throat  back  of  the  jaws  but  the  time  required  for 
bleeding  is  very  much  longer  and  the  bleeding  less 
thorough. 

SKINNING  AND  CUTTING. 

Begin  skinning  at  once  while  the  carcass  is  lying  on 
its  side  by  splitting  the  skin  through  the  face  from  the 
head  to  the  nose  as  shown  in  Fig.  4.  Skin  the  face 
back  over  the  eyes  on  both  sides  and  down  over  the 
cheeks,  cutting  around  the  base  of  the  horns  so 
as  to  leave  the  ears  on  the  hide.  Split  the  skin 
down  the  throat  to  meet  the  cut  made  in  bleed- 
ing. Start  the  skin  in 
slightly  on  the  sides  of  the 
neck  and  down  to  the  jaws. 
Now  remove  the  head  by 
cutting  just  back  of  the 
jaws  toward  the  depression 
back  of  the  head  as  shown 
in  Fig.  5.  The  atlas  joint 
will  be  found  at  this  point 
Jand  may  be  easily  un- 

jointed  with  the  knife. 
_  At  this  point  the  carcass 

Fig.  3-Beef:  Place  to  stick  and  should     be      ro11^     on      its 

manner  of  sticking.  back   and   held   in   position 

by    a    small,    strong    stick, 

say  18  inches  long,  with  a 

sharp  spike  in  both  ends.  Insert  one  end  in  the  bris- 
ket and  the  other  in  the  floor  or  ground.  This  will 
hold  the  carcass  in  position.  Then  split  the  skin  over 
the  back  of  the  four  legs  from  between  the  dew-claws 
to  a  point  three  or  four  inches  above  the  knees.  Skin 
around  the  shin  and  knee,  unjointang  the  knee  at  the 
lowest  joint  as  seen  in  Fig.  6  and  skin  clear  down  fco 
the  hoof. 


The  brisket  and  fore- 
arms should  not  be 
skinned  until  after  the 
carcass  is  hung  up.  Now 
cut  across  the  cord  over 
the  hind  shin,  splitting 
the  skin  from  the  dew- 
claws  to  the  hock  up 
over  the  rear  part  of  the 
thigh  to  a  point  from 

four  to  six  inches  back  ...™»^  ^aillu:r  OI  8iaran|r 
of  the  cod  or  udder.  Skin  the  hock  and  shin,  remov- 
ing the  leg  as  shown  in  Fig.  7.  In  splitting  the  skin 
over  the  thigh  turn  the  knife  down  flat  with  the  edge 
upward  to  avoid  the  cutting  of  flesh.  While  the  hind 
leg  is  stretched  ahead  it  is  skinned  down  over  the 

rear  of  the  lower  thigh 
but  do  not  skin  the  out- 
side of  the  thigh  until 
the  hind-quarters  are 
raised.  After  the  legs 
are  skinned  split  the 
skin  of  the  carcass  over 
the  midline  from  the 
breast  to  the  rectum. 

Now  begin  at  the  flanks 
Fig.  5— Beef :  Removing  the  head,  and  skin  along  the  mid- 
line  until  the  side  is  nicely  started.  With  a  sharp  knife 
held  flat  against  the 
surface  have  the  hide 
stretched  tightly  and  re- 
move the  skin  down  over 
the  sides  with  steady 
down  -  strokes  of  the 
knife,  as  shown  in  Fig. 
8.  But  it  is  neces- 
sary that  the  hide  should 
be  stretched  tightly  and 
without  wrinkles.  Care 
should  be  taken  to  leave 
a  covering  of  muscles 
over  th6  abdomen  of  the 
carcass  as  it  keeps  it 


Fig.  6— Beef :  Showing  manner  of 

unjoining  fore  leg  and  skinning 

shank. 


better.       In     siding    the 

beef,  it  is  usual  to  go  down  nearly  to  the  back  bone, 


177 


leaving  the  skin  attached  at  thighs  and  shoulders;  skin 

over   the   buttock   and   as   far   down   on   the   rump   as 

possible,  always  avoiding  cutting  the  flesh  or  tearing 

the  membrane  over  it.     A  coarse  cloth  and  a  pail  of 

hot  water  should  be  at  hand  while  skinning  and  blood 

spots  wiped  quickly  from 

the  surface,  but  the  cloth 

should  be  nearly  dry,  as 

the  less  water  used  the 

better.    Open  the  carcass 

at  the  belly  and  pull  the 

small    intestines    out    at 

one  side.     Use  a  saw  or 

sharp  ax  in  opening  the 

brisket  and  pelvis.  After 

raising  the  windpipe  and 

belly   and    cutting   loose 

the  pleura  and  diaphragm 

along  the  lower  part  of 

the    cavity,    the    carcass 

will  be  ready  to  raise. 


Fig.  7— Beef:    Unjointing 
the  hind  leg. 


Fig.  9   shows  the  car- 
cass   ready    for    raising, 
and  Fig.  11  shows  the  block  and  tackle  rigging  attached 
to  the  carcass  about  to  be.  raised. 

When  the  carcass  is  raised  te  a  convenient  height, 
skin  the  hide  over  the  thigh,  rump  and  hips.  While 
in  this  position,  it  is  well  to  loosen  the  rectum  and 
small  intestines  and  allow  them  to  drop  down  over  the 

paunch.  The  fat  lin- 
ing, the  pelvis  and 
the  kidney  fat  should 
not  be  disturbed  nor 
mutilated.  The  intes- 
tines may  be  separat- 
ed from  the  liver  to 
which  they  are  at- 
tached by  the  use  of 
a  knife.  The  paunch 
is  attached  to  the 
back  at  the  left  side 
and  may  be  torn 

loose.     Let  it  roll  on 
Fig.  8— Beef:      Siding  down;"  -i  -, 

knife  held  flat  against  the  tightly  tne    ground    and    cut 

stretched  skin.  off    or    draw    off    the 


178 


.U.S.A. 


gullet.  The  carcass  at  this  point  is  shown  in  Pig.  11. 
Now  raise  the  carcass  a  little  higher  and  take  out  the 
liver,  having  first  removed  the  gall  bladder.  Now  re- 
move the  diaphragm,  lungs,  the  heart,  and  finish  skin- 
ning over  the  shoulders,  forearms  and  neck,  as  shown 
in  Fig.  12.  Sponge  all  the  dirt  and  blood  off  with  a 
cloth,  split  the  car- 
cass in  halves,  using 
a  saw,  cleaver  or 
sharp  ax,  wash  out 
the  inside  of  the 
chest  cavity  and  wipe 


Fig.  9—  Beef:  Ready  to  raise: 
Breast,  forearms  and  neck,  left 
covered  to  protect  the  meat 
until  the  carca*ss  is  raised. 


it  dry. 

Trim  oif  all  bloody 
veins  and  scraggy 
pieces  of  the  neck  and  leave  the  beef  to  cool  before 
quartering. 


Fig.  11— Beef:  Removing  paunch  and  intestines. 
179 


FL  Sc  O  CD. 


Fig.  12— Beef:  Skinning 
shoulders  and  forearms. 


13.— Beef  raised  out  of  the 
way  of  animals  to  cool. 

Fig.  13  shows  the  finished  carcass  hanging  nigh  up 
and  cooling. 


180 


Fig.  14— Manner  of  Sticking  a 
Sheep. 


KILLING  AND  DRESSING  MUTTON. 

If  the  sheep  is  an  old  one,  it  should  be  stunned.  If 
a  young  one,  dislocating  the  neck  after  cutting  the 
throat  serves  the 
same  purpose.  This  is 
accomplished  by  plac- 
ing one  hand  on  top 
of  the  head,  the  other 
under  the  chin,  and 
twisting  sharply  up- 
ward. Lay  the  sheep 
on  its  side  on  a  plat- 
form, with  its  head 
hanging  over  the  end. 
Grasp  the  chin  in  the 
left  hand  and  stick 
the  knife  through  the 
neck  back  of  the  jaw, 
turning  the  cutting 

edge  of  the  knife  toward  the  spinal  column  and  cut  the 
flesh  to  the  bone.  By  so  doing  it  is  impossible  to  cut 
the  windpipe.  (See  Fig.  14.) 

Split  the  skin  over  the  back  of  the  front  leg  from 
the  dewclaws  a  little  above  the  knee.  (See  Fig.  15.) 
Open  the  skin  over  the  windpipe  from  breast  to  chin, 

starting  in  slightly 
on  the  sides  of  the 
neck.  Split  the  skin 
over  the  back  of  the 
hind  leg  through  the 
middle  line  and  skin 
the  buttock.  Eaise 
the  skin  over  the 
udder  or  cod  a  n  d; 
flanks.  Skin  around! 
the  hocks  and  down 
to  the  hoofs,  cutting 
off  the  feet  at  the  toe 

joints.  Run  the  knife 

Fig  is.-'Xegging  out"  a  sheep.  between  the  cord  and 
bone  on  back  of  the  chin  and  tie  the  legs  together  just 
above  the  pastern  joint.  Do  not  skin  the  legs  above 
the  hock  until  the  carcass  is  hung  up. 

181 


Hang  the  sheep  up  by  the  hind  legs,  split  the  skin 
over  the  middle  line;  start  at  the  brisket  and  "fist 
off"  the  skin.  This  is  done  by  grasping  the  edge  of  the 
pelt  firmly  in  one  hand,  pulling  it  up 
tight  and  working  the  other  with  the 
fist  closed  between  the  pelt  and  the 
body,  over  the  fore-quarters  down- 
ward and  upward  and  backward 
over  the  hind-quarters  and  legs.  It 
is  unwise  to  work  down  on  the  skin 
over  the  hind  legs,  as  it  would 
rupture  the  membrane.  The  wool 
should  always  be  held  away  from 
the  flesh  as  a  matter  of  cleanliness, 
and  the  skin  on  the  legs  should  be 
pulled  away  from  the  carcass  rather 
than  toward  it.  When  the  pelt  has 
been  loosened  over  sides  and  back, 
it  should  be  stripped  down  over  the 
neck  and  cut  off  close  to  the  ears. 


Fig.  16— Fisting  off 
the  Pelt. 


Remove  the  head  without  skinning  by  cutting  through 
the  atlas  joint. 

GUTTING. 

Remove  the  entrails  by  cutting  around  the  rectum 
and  allowing  it  to  drop  down  inside,  but  do  not  split 
the  pelvis.  Open  down  the  belly,  line  from  cod  or 
udder  to  breast  bone; 
take  out  the  paunch 
and  intestines,  leav- 
ing the  liver  attached 
to  the  diaphragm.  It 
is  not  best  to  split 
the  breast.  Reach  up 
in  the  pelvis  and  pull 
out  the  bladder.  Wipe 
all  blood  and  dirt 
from  the  carcass  with 
a  coarse  cloth  wrung 
dry  from  hot  water. 
Double  up  the  front 
legs  and  slip  the  little 
cord  found  by  cutting 
into  the  fleshy  part  of 
the  forearms  into  the 
ankle  joints. 


^.-Removing  the  intestines 
of  sheep. 


182 


KILLING  AND  DRESSING  HOGS. 

A  good  sticking  knife,  hog  hook,  scrapers,  a  barrel 
or  a  trough  for  scalding,  and  a  convenient  place  for 
working  are  the  important  necessities.  Set  the  barrel 
at  the  proper  slant  with  the  open  end  against  a  table 
or  platform  of  the  proper  height,  with  the  bottom 
securely  fastened;  a 
strong  tackle  built 
for  the  purpose  is  de- 
sirable, but  not  nec- 
essary. Hogs  should 
not  be  excited  or 
heated,  and  in  catch- 
ing and  throwing 
them  bruising  must  be 
avoided.  However,  it 
is  not  necessary  to 
stun  hogs  before 
sticking  them.  At 
slaughter  houses  they 
are  usually  hung  up 
by  one  hind  *eg.  If 

there  is  no  hoisting  appliances,  lay  the 
hog  on  its  back  and  hold  it  there  until 
stuck.  Two  men  can  handle  a  hog  if 
they  will  but  work  with  intelligence. 
By  reaching  under  the  animal,  one  at 
the  fore  leg  and  the  other  at  the  hind 
leg,  they  can  turn  a  heavy  hog  on  its 
back  easily.  One  man,  standing  astride 
the  body,  with  his  feet  close  against  the 
side  and  holding  its  front  feet,  can  con- 
trol it  while  the  other  does  the  sticking. 


Fig.  18.— Manner  of  holding  and 
sticking  a  hog. 


Figr  19.— Scalding  a  hog.    Note 
arrangement. 


183 


,Sc  I 


The  knife  should  be  eight  inches  long,  straight  bladed 
and  narrow,  and  stuck  into  the  hog's  throat  just  in. 
front  of  the  breast  bone,  the  point  directed  toward  the 
root  of  the  tail  and  held  in  line  with  the  back  bone. 
This  is  necessary  to  prevent  cutting  between  the  ribs 
and  the  shoulders,  which  would  cause  the  blood  to 
settle  there  with  waste  in  trimming  of  the  shoulder. 
When  the  knife  has  been  stuck  in  six  or  eight  inches, 
according  to  the  size  of  the  hog,  turn  the  knife  quickly 
to  one  side  and  withdraw  it.  The  arteries  that  are  to 
be  cut  run  close  together  just  inside  of  the  breast 
bone  and  both  are  cut  when  the  knife  is  turned,  pro- 
viding the  edges  are  sharp  at  the  point. 

The  water  for  scalding  when  heated  in  the  house 
should  be  boiling  when  removed  from  the  stove.  If  put 
into  a  cold  barrel  it  will  be  about  the  right  temperature 
when  the  hog  is  ready  for  scalding.  During  the  scald- 
ing process  the  water  should  be  about  185  to  195  de- 
grees, if  the  scalding  tub  holds  only  enough  water  to 
scald  one  hog.  Water  at  150  degrees  will^scald  a  hog, 
but,  of  course,  more  time  is  required.  In  large  packing 
houses  where  a  large  tub  is  used  and  steam  is  con- 
tinually blowing  into  the  water,  the  water  is  kept  at 
150  degrees.  Too  hot  water  is  likely  to  cause  more 
trouble  than  too  cold,  and  for  this  reason  it  is  always 
best  to  have  a  thermometer  at  hand.  Of  course,  the 
temperature  may  be  reduced  by  putting  in  a  little  cold 
water.  A  hog  should  not  be  scalded  before  it  is  dead 
or  the  blood  in  the  small  blood  vessels  near  the  surface 
of  the  skin  will  cook  and  give  a  reddish  tinge  to  the 
carcass. 

To  make  the  hair  easy  to  remove  and  to  cleanse  the 
skin  of  the  hog  and  free  it  from  all  the  greasy  filth  which 
forms  a  scurf  on  the  skin  of  all  hogs,  our  Hog-Scald 
should  always  be  used.  Hogs  scalded  with  the  aid  of 
Hog-Scald  do  not  require  so  much  heat  to  loosen  the 
hair,  it  requires  much  less  labor  to  clean  them,  and 


\m—*=m*m9z*mlm\ 

the  dressed  hogs  will  look  much  nicer  and  the  rinds 
will  cure  and  smoke  nicer  than  when  it  is  not  used. 
No  Farmer  or  Butcher  will  dress  his  hogs  without  Hog- 
Scald  after  giving  it  a  trial.  For  description  and 
price  list  on  Hog-Scald,  see  page  278. 

While  being  scalded 
the  carcass  should  be 
kept  moving  constantly 
to  avoid  cooking  the 
skin.  While  scalding,  the 
hog  should  occasionally 
be  drawn  out  of  the 
water  for  air,  when  the 
hair  may  be  tried.  When 
both  hair  and  scurf  slip 
easily  from  the  skin, 
scalding  is  completed. 
Eemove  the  carcass  from 
the  water  and  begin 
scraping.  The  head  and 
feet  should  be  cleaned 
first,  as  they  do  not 
clean  easily  when  cold. 
Use  a  *' candlestick" 
scraper  on  the  head.  Use 
the  hands  and  a  knife  if 
^ou  haven 't  this  tool. 
The  feet  and  legs  are 
easily  cleaned  by  grasp- 
ing them  firmly  with  the 

hands  and  twisting  them  around  and  back;  pull  the 
little  bristles  of  the  body  by  hand  and  remove  the 
scurf  and  fine  'hair  with  the  scraper,  long  corn  knife 
or  other  tool.  Wash  the  entire  carcass  with  hot  water 
and  shave  it  with  a  sharp  knife.  Insert  a  stick  under 
the  gambrel  cords  and  hang  up  the  hog. 

Wash  down  with  hot  water,  shave  patches  and  rinse 
with  cold  water.  Occasionally  the  hog  is  too  large  to 
scald  in  a  barrel.  Cover  it  thickly  with  blankets  or 
sacks  containing^  little  bran,  pour  hot  water  over  it 
and  the  hair  will  be  readily  loosened. 


Fig.  20.— A  convenient  way  of 
hanging  up  a  hog. 


185 


GUTTING  HOGS. 

Split  the  hog  between  the  hind  legs,  separating  the 
bones  with  a  knife.  Bun  the  knife  down  over  the 
belly  line,  guiding  it  with  the  right  hand  and  shielding 
the  point  with  the  fingers  of  the  left  hand  and  thus 
avoid  the  danger  of  cutting  the  intestines.  Split  the 
breast-bone  with  a  knife  or  an  ax  and  cut  down 
through  the  sticking  place  to  the  chin.  Cut  around 
the  rectum  and  pull  down  until  the  kidneys  are 
reached,  using  a  knife  whenever  necessary  to  sever 
the  cords  attached  to  the  back.  Do  not  disturb  the 
kidneys  or  the  fat  covering  them,  excepting  in  warm 

weather,  when  the  leaf 
may  be  removed  to  allow 
quicker  and  more  thor- 
ough cooling.  Eemove 
the  paunch  and  the  in- 
testines. The  gall  blad- 
der lies  in  plain  sight 
on  the  liver,  and  it  lies 
attached  to  the  dia- 
phragm and  h  y  p  a  t  i  c 
vein.  It  should  be 
stripped  off  after  start- 
ing the  upper  end  with  a 
knife.  Avoid  spilling 
the  contents  on  the 
meat.  Insert  the  fingers 
under  the  liver  and  strip 
it  out.  Cut  across  the 
artery,  running  down  the 
backbone,  and  cut 
around  the  diaphragm, 
removing  them  with  the 
pluck,  that  is,  heart, 

Gutting  the  Hog  lungs,    liver    and    gullet. 

Open  the  jaw  and  insert 

a  small  block  to  allow  free  drainage.  Wash  out  all 
blood  with  cold  water,  and  dry  with  a  coarse  cloth. 
In  hot  weather  the  backbone  should  be  split  to  facili- 
tate cooling.  The  fat  should  be  removed  from  the  in- 
testines before  they  get  cold.  It  is  strong  in  flavor 
and  should  not  be  mixed  with  the  leaf  lard  in  render- 
ing. 

186 


CLEANING  CASINGS. 

(Copyrighted;  Reprint  Forbidden.) 


CLEANIN 
CASINGS 


Those  who  undertake 
to  clean  casings  have 
great  trouble  in  getting 
them  white  and  many  re- 
sort to  lime  and  other 
methods  for  both  bleach- 
ing them  and  freeing 
them  of  fat.  Notwith- 
standing all  such  efforts, 
the  casings  remain  dark 
and  unattractive.  The 
reason  for  much  of  this 
difficulty  lies  in  the  fact 
that  the  casings  are  not 
properly  washed  and 
cleaned  in  the  first  op- 
eration. Casings  should 
be  washed  thoroughly  in  three  different  changes  of 
water.  The  fat  should  then  be  scraped  off  from  the 
outside.  Water  must  also  be  run  through  the  casings 
and  they  should  be  turned  inside  out  so  that  they 
may  become  thoroughly  washed  and  cleaned.  After 
casings  have  been  perfectly  washed  and  scraped  in 
this  manner,  they  should  be  dry-salted  by  packing 
them  in  a  liberal  quantity  of  salt.  Casings  thus  cured 
will  remain  sweet  and  white. 

HANDLING  HIDES. 

(Copyrighted;  Reprint  Forbidden.) 

The  proper  handling  of  the  hides  of  slaughtered  ani- 
mals, so  as  to  obtain  the  best  possible  prices  for  them 
and  avoiding  excessive  shrinkage  before  they  are  mar- 
keted, is  a  very  important  matter  and  should  have  the 
Butcher's  careful  attention. 

In  the  first  place,  it  should  be  borne  in  mind  that  it 
is  an  easy  matter  to  badly  damage  the  hide  of  an 
animal  before  killing  by  prodding  it  with  a  pole.  This 
of  course  should  always  be  avoided. 

The  killing  floor  should  be  kept  as  clean  as  possible. 
If  there  is  blood  on  the  floor  and  this  gets  on  the  hair 
and  remains  there,  when  the  hides  are  stacked  up  this 


187 


Sc 


blood  comes  in  contact  with  the  fleshy  side  of  the  hide 
next  to  it  and  will  make  a  spot  which  gives  the  hide 
a  very  bad  appearance.  By  keeping  the  hides  entirely 
free  from  blood,  they  make  a  better  appearance  and 
bring  a  better  price. 

The  greatest  care  should  be  given  to  the  removal  of 
the  hide,  so  they  are  not  scored,  as  this  greatly  reduces 
the  value  of  the  hides  to  the  tanner.  A  good,  careful 
skinner  is  worth  several  dollars  a  week  more  to  the 
Butcher  who  kills  many  animals  than  a  skinner  who  is 
careless  in  his  work.  (The  hide  should  be  so  nicely 
removed  from  the  animal  that  when  it  comes  to  the 
tanner  it  should  look  like  it  had  been  planed  from  the 
animal,  it  should  be  so  so  free  from  cuts  or  scores.) 

PROPER  STORAGE  OF  HIDES. 

(Copyrighted;  Reprint  Forbidden.) 

This  is  a  point  of  very  great  importance.  If  many 
hides  are  kept  on  hand  for  any  length  of  time  before 
shipment,  the  difference  in  shrinkage  between  hides 
which  are  properly  kept  and  those  which  are  not  so 
stored  is  very  great.  The  careful  storing  and  handling 
of  hides  will  always  repay  the  time  and  trouble  neces- 
sary, not  only  in  the  weight  of  the  hides,  but  in  the 
condition  in  which  they  are  marketed. 

Hides  should  be  kept  in  as  cool  a  room  as  possible 
and  all  windows  and  doors  should  be  kept  closed,  so  as 
to  have  no  circulation  of  air. 

SALT  TO  USE  IN  SALTING  HIDES. 

(Copyrighted;  Reprint  Forbidden.) 

The  best  salt  to  use  for  this  purpose  is  Crushed 
Kock  Salt.  Large  lumps  of  salt  are  objectionable,  on 
account  of  leaving  indentations  in  the  hides  where 
they  are  pressed  together,  which  injures  their  appear- 
ance in  the  eyes  of  the  buyer. 

One  part  of  Fine  Salt  to  three  parts  of  Crushed  Eock 
Salt  makes  a  fine  mixture  for  salting  hides,  as  the  fine 
salt  quickly  dissolves  and  makes  a  moisture  on  the 
hide,  which  the  hide  absorbs. 

When  re-using  old  salt  for  salting  hides,  always  add 
about  one-third  of  new  salt  to  it,  as  this  gives  much 
better  results.  About  one-third  of  the  salt  used  is  con- 
sumed in  salting  hides,  so  by  adding  one-third  addi- 

188 


..  U. 


tional  of  fresh  salt  each  time,  the  supply  of  salt  is 
kept  the  same.  Always  keep  the  salt  as  clean  as 
possible.  If  there  is  much  dirt  or  manure  in  it  these 
will  discolor  the  hides  and  they  will  not  make  as  good 
a  showing  to  the  buyer. 

QUANTITY  OP  SALT  TO  USE  ON  HIDES. 

(Copyrighted;  Reprint  Forbidden.) 

In  large  Packing  Houses  about  35  Ibs.  of  salt  is  used 
for  each  hide.  The  Packers  find  that  by  using  this 
quantity  they  get  better  results  than  if  a  smaller  quan- 
tity is  used.  Very  few  Butchers  in  the  country  use  as 
much  salt  as  this  on  their  hides,  but  they  would  find 
it  greatly  to  their  advantage  to  use  about  100  Ibs.  ot 
salt  to  every  three  hides,  and  if  the  proper  quantity  of 
salt  is  used,  as  described  in  the  foregoing,  it  can  be 
used  over  and  over  again  with  a  loss  of  about  one- 
third  for  each  time  used.  It  is  much  better  for  the 
Butcher  to  invest  more  money  in  salt  and  give  the 
hides  a  proper  amount,  as  he  will  thus  save  on  the 
excessive  shrinkage  of  the  hides,  which  would  amount 
to  more  than  the  cost  of  the  salt. 

HOW  TO  STACK  HIDES  WHEN  SALTING. 

(Copyrighted;  Reprint  Forbidden.) 

One  of  the  most  important  features  in  salting  hides 
is  the  way  they  are  stacked  when  salted.  The  hides 
must  be  so  piled  that  they  are  perfectly  level  and  the 
salt  must  be  distributed  over  every  part  of  the  hide. 
The  flesh  side  should  be  up,  and  the  salt  should  be 
rubbed  over  them  evenly.  The  hides  can  be  piled 
about  two  feet  high.  The  legs  of  the  hide  should  be 
kept  straight  and  flat,  so  the  salt  gets  into  all  crevices,  i 
The  edges  of  the  stack  of  hides  should  be  kept  a  trifle 
higher  all  around  than  the  center  of  the  stack,  so  the 
natural  moisture  that  comes  out  of  the  hide  and  the 
dry  salt  will  remain  on  them.  If  the  hides  are  salted 
on  a  slanting  floor,  or  if  the  hides  are  piled  up  care- 
lessly so  the  hides  lie  slanting,  the  brine  composed  of 
moisture  of  the  green  hide  and  the  salt  will  run  off 
and  then  the  percentage  of  loss  from  shrinkage  will  be 
large. 

189 


HOW  LONG  TO  CURE  HIDES. 

Hides  should  lie  in  the  pack  and  salt  for  25  to  30 
days,  so  as  to  be  fully  cured  and  ready  for  shipment. 

TRIMMING  OF  GREEN  HIDES. 

(Copyrighted;  Reprint  Forbidden.) 

Before  the  hides  are  salted  the  switches  should  be 
cut  off  of  the  tail  and  all  loose  ends  of  the  hide  should 
be  cut  off.  The  butt  of  the  ears  should  also  be  split;  . 
if  the  hides  go  into  the  pack  without  attention  to  this 
point,  it  makes  the  pack  very  uneven  on  account  of 
the  thickness  of  the  ear,  and  the  salt  does  not  have 
a  chance  to  properly  penetrate  the  ears,  and  they  are 
liable  to  spoil.  Loose  pieces  of  meat  that  are  care- 
lessly left  on  the  hides  and  all  excessive  fat  should  be 
trimmed  off.  Hides  must  not  be  salted  until  five  hours 
or  longer  after  the  animal  is  killed,  and  they  must  not 
be  piled  closely,  as  this  would  prevent  the  animal  heat 
from  escaping.  If  hides  are  salted  with  the  animal 
heat  in  them,  very  often  the  hair  will  slip,  which  will 
make  No.  2  hides. 

SALTING  SWITCHES. 

Switches  should  be  spread  out  on  the  floor  so  they 
will  thoroughly  cool  off.  After  they  are  thoroughly 
cool,  they  can  be  piled  into  a  heap  and  salt  applied  so 
they  are  entirely  covered.  The  more  salt  put  over 
them  the  better,  as  they  spoil  very  easily. 

TANNING  SKINS. 

(Copyrighted;  Reprint  Forbidden.) 

Butchers  can  easily 
tan  the  skins  of  Sheep, 
Goats,  Cattle  and  Calves 
with  Tanaline,  and  they 
can  often  pick  up  fine 
skins  of  wild  animals, 
which  can  also  be  easily 
tanned.  By  tanning  the 
fancy  skins  that  the 
Butcher  frequently  can 
get,  he  can  sell  them  for 


three  or  four  times  as  much  as  he  would  realize  when 
sold  to  the  Hide  Buyer. 

DIRECTIONS  FOR  TANNING  SKINS. 

First: — After  weighing  the  skins,  soak  them  in  plain 
cold  water;  fresh  or  salted  skins  for  24  hours,  and  air  dried 
skins  for  at  least  48  hours.  Then  scrape  off  all  the  fat 
with  a  dull  instrument,  such  as  a  putty  knife  or  sharp 
piece  of  hard  wood.  Then  wash  thoroughly,  with  cold 
water,  both  sides  of  the  skin. 

Second: — Use,  for  every  30  pounds  of  skins,  a  2-pound 
package  of  Tanaline  and  4  pounds  of  salt.  Dissolve  2 
pounds  of  Tanaline  and  4  pounds  of  salt  in  5  to  6  gallons 
of  cold  water,  and  when  thoroughly  dissolved,  place  the 
skins  into  it.  Have  sufficient  water  so  that  all  the  skins 
are  entirely  covered.  Tan  small,  thin  skins  in  this  solu- 
tion for  24  hours.  Goat,  sheep,  calf  and  dog  skins  should 
be  allowed  to  tan  from  two  to  three  days,  according  to 
their  thickness.  Cattle  or  horse  skins,  or  skins  of  a  simi- 
lar nature,  require  one  week  in  this  solution  to  properly 
tan  them.  During  the  tanning  process  remove  the  skins 
and  replace  them  in  the  same  solution  twice  a  day,  so  that 
the  solution  gets  over  all  parts  of  the  skins  uniformly. 
After  tanning,  drain  off  all  the  solution  that  can  easily  be 
drained  off,  and  spread  the  skins  out  with  the  flesh  side 
up,  away  from  the  sun. 

Third: — Make  a  fyeavy  flour  paste;  thin  enough  to  spread 
easily.  Now  cover  the  entire  flesh  side  of  the  skin  with  a 
thin  layer  (about  one-eighth  inch)  of  this  paste.  Let  the 
skins  and  flour  paste  dry  for  two  to  four  days,  according 
to  the  weather.  The  paste  will  absorb  the  moisture  out  of 
the  skins  and  soften  them. 

Fourth: — When  the  skins  become  dry,  work  them  so  that 
the  paste  is  shaken  off.  If  the  skins  have  been  allowed 
to  dry  too  long,  they  will  be  too  hard  to  work,  and  they 
should  be  softened  by  sprinkling  some  dampened  sawdust 
over  the  skins  and  leaving  it  on  them  over  night.  The 
skins  should  next  be  softened  and  worked  by  pulling  them 
over  the  edge  uf  a  table  or  box,  until  soft  and  pliable. 

191 


POLISHING  HORNS. 


(Copyrighted;  Reprint  Forbidden.) 
If  the  horns  are  rough, 
first  take  a  file  and  file 
through  the  rough  horn, 
down  to  the  solid  horn, 
and  file  the  horn  into 
proper  shape,  smoothing 
the  tip  and  shaping  the 
large  end  to  suit  the 
fancy.  After  they  have 
been  filed,  take  sand 
paper  and  rub  the  horn 
with  the  sand  paper  un- 
til it  is  nice  and  smooth, 
then  finish  the  rubbing 
with  very  fine  sand  pa- 
per, so  as  to  take  out  all 
the  scratches.  After  it 
K&s  been  sand  papered, 
take  a  piece  of  glass  and 
scrape  it  until  very 
smooth.  Polish  by  rub- 
bing with  powdered  rot- 
ten stone  and  machine 
oil.  The  polishing  must 
be  done  with  the  palm  of  the  hand,  .and  the  horn 
should  be  rubbed  until  beautifully  polished. 


WHY    DRIED    BEEP    DOES.  NOT    THOR- 
OUGHLY DRY. 

Query. — R.  B.  writes:  "We  are  having  trouble  with  our 
Dried  Beef.  It  doesn't  seem  to  dry  out.  We  have  it 
hanging  in  the  cooler." 

Ans. — Your  beef  doesn't  dry  out  because  you  keep 
it  in  the  cooler.  In  order  to  dry  beef,  it  is  necessary 
to  hang  it  in  a  dry  room.  You  can  hang  it  right  out 
in  the  market  for  that  matter  and  there  it  will  dry 
rapidly,  in  fact,  it  will  dry  too  quickly  so  that  it  will 
become  hard.  Brief  Beef  will  dry  some  in  the  smoke 
house,  but  not  sufficiently.  We  send  you  a  copy  of  our 
book,  " Secrets  of  Meat  Curing  and  Sausage  Making/' 
which  will  give  you  full  particulars  in  reference  to  this 
entire  subject. 


192 


BULL-MEAT  PREFERABLE  FOR  SAUSAGE. 

Query. — Z.  &  R.  write:  There  is  a  prevailing  notion 
among  local  butchers  that  bull  meat  possesses  qualities 
which  make  it  superior  to  first-class  steer  or  cow  meat  for 
making  bologna  and  weiners.  Is  this  not  an  erroneous 
idea?  How  can  bologna  and  weiners  be  prevented  from 
turning  dark  and  shrinking  within  a  few  days  after  mak- 
ing if  exposed  to  the  airf 

Ans: — The  opinion  of  your  local  butcher  is  correct  as 
far  as  it  concerns  bull  meat  as  the  best  meat  for  bologna 
and  wienerwurst.  The  reason  for  this  is  that  bull  meat 
contains  a  great  deal  of  gelatine  in  various  forms  and  far 
more  than  even  the  meat  of  either  steer  or  cow.  If  you 
take  the  bull  meat  and  chop  it  up,  you  will  find  that  it  is 
sticky  an,d  binds  together,  while  if  you  take  meat  from  an 
aged  cow  and  chop  it  up  it  will  not  bind  together,  is 
mushy  and  soft  to  the  touch,  and  when  cooked  frequently 
crumbles  and  falls  apart. 

In  answering  your  next  question,  we  can  say  that  the 
probable  cause  in  most  cases  why  sausage  dries  up,  shriv- 
els up,  shrinks  or  turns  dark  within  a  short  time  after  be- 
ing made  is  because  it  was  not  properly  handled.  It  is 
also  possible  that  these  effects  of  which  you  complain  were 
due  to  causes  produced  by  the  way  you  salted  your  meat 
or  what  you  salted  it  with.  If  you  will  follow  our  instruc- 
tions on  Bologna  making  given  in  our  book  ' 'Secrets  of 
Meat  Curing  and  Sausage  Making,"  you  should  have  no 
further  trouble.  The  book  is  sent  free. 

HOW  TO  MAKE  A  PAPER  BAROMETER 

Question. — J.  K.  writes:  Can  you  tell  me  how  a  Barom- 
eter can  be  made  with  paper  that  tells  what  the  weather 
is  going  to  bef 

Answer. — Paper  barometers  are  made  by  impreg- 
nating white  blotting  paper  in  the  following  liquid, 
and  then  hanging  up  to  dry: 

Cobalt  Chloride  1  oz. 

Sodium   Chloride    %  oz. 

Acacia    ^  oz. 

Calcium  Chloride   75  gr. 

Water   3  fl.  oz. 

The  amount  of  moisture  in  the  atmosphere  is  indi- 
cated by  the  following  colors: 

Rose  Red Rain 

Pale  Red Very  Moist 

Bluish  Red Moist 

Lavender  Blue Nearly  Dry 

Blue Very  Dry 

193 


Sc  I 


SOUR  SAUSAGE 

Question. — B.  &  W.  write:  We  have  been  using  your 
Bun-Meat-Brand-Flour  through  all  of  last  winter,  and 
found  it  satisfactory  in  every  way.  We  have  been  using 
also  your  Freeze-Em  Pickle.  Since  hot  weather  began  our 
sausage  has  soured.  We  have  lost  over  100  Ibs.  of  sausage 
through  its  souring.  Can  you  tell  us  what  is  the  probable 
'  cause  of  our  sausage  becoming  sour? 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Answer. — We  will  say  that  the  cause  of  your  sau- 
sage souring  may  be  due  to  several  things.  Either 
your  grinder  has  become  dull,  causing  the  meat  you 
run  through  it  to  heat  in  the  grinding,  or  it  may  be 
due  to  the  fact  that  the  meat  was  not  cold  enough 
to  prevent  it  from  heating  while-  being  ground. 

Another  cause  for  trouble  of  this  kind  is  in  the 
mixing  machine.  In  mixing  meat  too  much,  a  con- 
siderable quantity  of  air  is  forced  into  the  meat, 
which  will  often  cause  it  to  sour  during  the  warm 
seasons  of  the  year.  During  hot  weather  it  is  ad- 
visable to  grind  a  small  quantity  of  ice  with  the 
meat  to  keep  it  cold. 

We  also  advise  the  use  of  our  "A"  Condimentine 
preparation.  This  is  a  very  useful  product  for  keep- 
ing in  condition  all  fresh  sausage.  It  is  entirely 
harmless,  containing  no  substances  injurious  to  health. 
Complies  with  all  pure  food  laws. 

We  are  quite  positive  that  you  are  souring  your 
meat  in  the  grinding,  or  in  the  mixing.  Please  let 
us  know  if  you  have  a  mixing  machine,  or  whether 
you  mix  your  meat  by  hand.  If  you  have  no  mixing 
machine  you  are  souring  your  meat  while  grinding  it. 
You  should  mix  ice  with  your  meat  before  grinding  it. 
Grind  the  meat  and  the  ice  together,  and  use  "A" 
Condimentine.  Your  troubles  will  then  disappear. 

194 


.  LJ. 


SPICED  BEEF 

Question. — W.  C.  K.  writes:  I  was  very  much  inter- 
ested in  your  magazine  "Success  With  Meat"  and  wish 
you  would  send  me  a  formula  for  the  making  and  curing 
of  Spiced  Rounds  of  Fresh  Beef.  In  our  city  we  have  a 
great  demand  for  spiced  beef  and  I  want  the  very  best 
formula  obtainable,  which  I  know  you  can  furtiish'  me. 
I  have  used  Freeze-Em-Pickle  for  a  good  many  years  and 
always  get  splendid  results  from  its  use. 

Answer. — We  are  very  glad  that  you  like  "Success 
With  Meat,"  and  are  pleased  to  learn  you  have  ob- 
tained such  uniformly  good  results  with  Freeze- 
Em-Pickle. 

To  make  rolled  spiced  beef  take  100  Ibs.  of  bone- 
less beef  plates  and  cure  them  in  brine  made  as 
follows : 

5  gallons  of  cold  water. 

5  Ibs.  of  common  salt. 

1  Ib.  Freeze-Em-Pickle. 

2  Ibs.  of  granulated  cane  sugar. 

6  to  8  ounces  Zanzibar  Brand  Corned  Beef  Season- 
ing. 

Cure  the  plates  in  this  brine  10  to  20  days  in  a 
cooler.  The  temperature  should  not  be  higher  than 
42  to  44  degrees  Fahr.,  but  a  temperature  of  38  td 
40  degrees  is  better  for  curing  purposes. 

The  Zanzibar  Brand  Corned  Beef  Seasoning  gives 
a  delightful  flavor  to  the  brine.  After  the  meat  has 
been  fully  cured  in  accordance  with  the  above  form- 
ula sprinkle  some  Corned  Beef  Seasoning  on  the 
meat;  then  roll  the  mea*  and  tie  it  tight  with  a 
heavy  string.  Some  people  also  like  a  garlic  flavor 
and  if  desired  a  small  quantity  of  Vacuum  Brand 
Garlic  may  be  added  to  the  brine  or  sprinkled  over 
the  meat  before  it  is  rolled.  Where  you  want  to 
cure  rumps  or  rounds  of  beef  that  weigh  from  12 
to  25  Ibs.  each,  we  advise  that  you  pump  them 
just  the  same  as  a  ham  would  be  pumped  with  a 
pumping  brine  made  as  follows: 

V2  lb.  of  Freeze-Em-Pickle. 

1  lb.  of  pure  granulated  sugar. 

2  Ibs.  of  salt. 

1  gallon  of  water. 

By  following  the  above  suggestions  carefully  you 
should  have  no  trouble  in  turning  out  delicious  corned 
beef. 

195 


SOUR  HAMS— HOW  TO  PREVENT. 

Query. — F.  B.  writes:  "Have  you  any  chemical  com- 
pounds that  will  help  us  to  take  care  of  some  sour  hams? 
We  have  some  hams  that  are  just  a  little  sour  and  thought 
perhaps  you  would  help  us  in  the  matter." 

Ans. — We  do  not  prepare  anything  which  would  help 
you  in  the  least.  The  trouble  arises  from  imperfect 
curing  and  the  only  time  that  we  could  have  been  of 
help  to  you  would  have  been  when  you  commenced  to 
put  the  hams  in  the  pickle;  we  could  have  then  given 
you  full  instructions  for  pickling  the  hams  in  such  a 
way  that  they  could  not  have  soured.  In  nearly  all 
cases  the  souring  is  around  the  bone.  In  your  case 
it  is  best  to  cut  out  the  bone  and  trim  away  the  sour 
meat.  After  being  thus  carefully  trimmed,  they  can 
be  rolled,  tied  and  sold  for  boned  hams.  You  can 
always  avoid  the  danger  of  sour  harns  by  exercising 
extreme  care  in  properly  chilling  the  meat  before  cur- 
ing. Most  all  souring  arises  from  the  fact  that  the 
meat  is  not  chilled  through  to  the  bone.  If  all  the 
animal  heat  is  thoroughly  removed  before  curing,  the 
hams  will  come  out  of  the  pickle  cured  all  the  way 
through. 

If  you  will  follow  closely  the  directions  contained 
in  our  book,  "Secrets  of  Meat  Curing  and  Sausage 
Making/7  you  will  never  have  trouble  with  your  hams. 
We  take  great  pleasure  in  sending  you  a  copy  of  this 
book  free  of  charge. 

FREEZE-EM-PICKLE  LEGAL  EVERY- 
WHERE. 

Query.— S.  G.  Co.:  You  will  please  send  us  a  500-lb.  barrel  of 
Freeze-Em  Pickle,  if  you  can  {guarantee  it  to  comply  with  the 
Pure  Food  Laws. 

Ans. — Shipment  of  500  Ibs.  Freeze-Em-Pickle,  which 
you  ordered  by  mail,  went  forward  today.  We  beg 
to  inform  you  that  this  product  complies  with  re- 
quirements of  all  Pure  Food  Laws  and  is  perfectly 
legal  to  use  everywhere.  We  know  that  you  will  be 
highly  pleased  with  Freeze-Em-Pickle.  The  Freeze- 
Em-Pickle  process  of  curing  meat  gives  it  a  uniform 
bright  red  color  and  a  sweet  sugar  cured  flavor  and 
enables  it  to  retain  all  of  its  albumen.  It  also  pre- 
vents the  meat  from  drying  up  and  hardening  when 
fried  or  cooked,  or  from  crumbling  when  sliced  up 
after  being  cooked.  It  may  be  used  in  the  brine,  or 
it  can  be  sprinkled  dry  over  the  meat  before  it  is 
packed  for  storage.  See  our  directions  for  using  it. 


MAKING  SOAP  FROM  RENDERED  FAT 

Question. — C.  J.  B.  writes:  Can  you  give  me  a  formula 
for  making  soap?  I  have  a  surplus  stock  of  rendered  fat 
that  I  would  like  to  convert  into  soap. 

(Copyrighted  by  B.  Heller  <&  Co.;  Reprint  Forbidden.) 

Answer. — We  will  give  a  very  good  formula  for 
making  soft  soap  and  hard  soap. 

To  20  pounds  of  clear  grease  or  tallow  take  17 
pounds  of  pure  white  potash.  Buy  the  potash  in  as 
fine  lumps  as  it  can  be  procured  and  place  it  in  the 
bottom  of  the  soap  barrel,  which  must  be  water- 
tight and  strongly  hooped.  Boil  the  grease  and  pour 
it  boiling  hot  upon  the  potash  then  add  two  large 
pailfuls  of  boiling  hot  water;  dissolve  1  pound  of 
borax  in  2  quarts  of  boiling  hot  water  and  stir  all 
together  thoroughly.  Next  morning  add  2  pailfuls  of 
cold  water  and  stir  for  half  an  hour;  continue  this 
process  until  a  barrel  containing  36  gallons  is  filled. 
In  a  week,  or  even  in  less  time,  it  will  be  ready  for 
use.  The  borax,  and  also  one  pound  of  rosin,  can  be 
turned  into  the  grease  while  the  grease  is  boiling. 

Soap  made  in  this  manner  is  a  first-rate  article, 
and  has  a  good  body.  The  grease  must  be  tried  out, 
free  from  scraps,  ham  rinds,  bones,  or  any  other 
similar  kind  of  matter ;  then  the  soap  will  be  as  thick 
as  jelly,  and  almost  as  clear.  To  make  soft  soap 
hard  put  into  a  kettle  four  pailfuls  of  soft  soap, 
and  stir  in  it  by  degrees  about  one  quart  of  common 
salt.  Boil  until  all  the  water  is  separated  from  the 
curd,  remove  the  kettle  from  the  fire  and  draw  off  the 
water  with  a  siphon  (a  yard  or  so  of  rubber  hose 
will  answer) ;  then  pour  the  soap  into  a  wooden  form 
in  which  muslin  has  been  placed.  For  this  purpose 
a  wooden  box  sufficiently  large  and  tight,  may  be 
employed.  When  the  soap  is  firm  turn  out  to  dry, 
cut  into  bars  with  a  brass  wire  and  let  it  harden. 
A  little  powdered  rosin  will  assist  the  soap  to  harden 
and  give  it  a  yellow  color.  This  must  be  added  in 
the  kettle  when  the  soap  is  boiled.  If  the  soft  soap 
is  very  thin,  more  salt  should  be  added. 

197 


WHY  BOLOGNA  DRAWS  WATER  WHEN 
IT  IS  BOILED 

Question. — J.  B.  writes:  I  again  write  you  for  informa- 
tion. When  I  boiled  my  bologna  the  meat  drew  water.  I 
added  the  water  the  second  time  I  ground  the  meat.  Why 
did  the  meat  draw  water  while  the  sausage  was  being 
boiled  t 

I  am  glad  to  say  that  your  advice  in  reply  to  my  last 
letter  enabled  me  to  completely  overcome  the  trouble  I  had 
with  my  corned  beef.  I  am  now  using  the  galvanised  iron 
tank  as  you  recommended^  and  have  discarded  my  old 
corned  beef  barrel.  I  will  further  say  that  since  I  began 
using  your  products,  that  I  am  selling  three  times  as  much 
sausage  as  I  formerly  did.  I  am  greatly  pleased  with  all 
the  goods  that  I  have  bought  from  you. 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Answer. — There  are  three  principal  reasons  for 
meat  drawing  water  while  the  bologna  is  being  boiled. 
The  first  is  that  you  probably  "killed"  the  meat  in 
the  grinding  of  it,  by  your  knife  not  being  sharp 
enough,  or  that  your  meat  soured  in  the  grinding  of 
it  by  the  meat  not  being  cold  enough.  If  you  desire 
to  work  in  some  water  while  grinding  the  meat,  use 
chipped  ice  instead  of  water.  The  ice  will  keep  the 
meat  cool  and  stiff,  and  the  meat  will  not  quash,  or 
mash  down.  The  use  of  ice  will  prevent  the  meat 
from  getting  warm. 

Another  cause  for  bologna  drawing  water  while  be- 
ing boiled  is  that  you  have  heated  the  bologna  too 
hot  while  it  was  in  the  smokehouse,  or  you  are 
boiling  bologna  at  too  high  a  temperature.  Boiling 
bologna  at  160  degrees  Fahrenheit  would  hardly  spoil 
it,  but  we  recommend  boiling  bologna  at  155  degrees 
Fahrenheit. 

Possibly  you  boil  the  bologna  too  long.  When  you 
Sake  your  bologna  out  of  the  cooking  water  do  you 
>*our  cold  water  over  them?  This  also  has  a  bearing 
on  the  case.  Watch  carefully  all  of  the  above  points 
and  you  will  not  have  any  more  trouble.  Refer  to 
our  book. 

198 


OLD  BARBELS  INFECTED  WITH  GERMS 
WILL  CAUSE  ROPY  BRINE 

Question. — W.  &  Sons  write:  Can  you  advise  us  about 
our  corned  beef  pickle  ?  We  made  it  according  to  direc- 
tions given  in  your  book,  "Secrets  of  Meat  Curing  and 
Sausage  Making."  But  our  brine  gets  "ropy"  as  you  call 
it.  We  use  pure  cane  sugar.  We  keep  our  cooler  at  38  to 
40  degrees  Fahr.3  and  are  at  a  loss  to  know  what  is  the 
cause  of  our  trouble.  Please  advise  us  in  this  matter. 
(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 
Answer. — Ropy  brine  can  come  about  even  when 
pure  cane  sugar  is  used  in  curing.  This  condition 
is  caused  by  germs  which  develop  in  the  brine  and 
cause  the  brine  to  thicken.  You  will  find  that  the 
barrels  which  contain  your  brine  are  infected  with 
germs.  The  best  way  to  get  rid  of  these  germs  is  to 
first  empty  the  barrels;  then  put  the  barrels  into  a 
vat  and  boil  them.  Also  scrub  the  barrels  inside  and 
outside.  For  this  purpose  they  should  be  rinsed  with 
boiling  water  to  which  has  been  added  Preeze-Em,  4 
ounces  to  each  gallon,  and  afterwards  a  last  rinsing 
with  our  Ozo  washing  powder,  or  soda,  in  the  water 
that  you  use  for  washing  the  barrels.  After  the  bar- 
rels are  thoroughly  washed  and  rinsed  with  cold 
water,  they  should  then  be  put  out  of  doors  where 
the  sun  can  shine  upon  them  and  in  them  for  several 
days  before  they  are  again  used  and  placed  in  the 
cooler. 

Barrels  in  which  corned  beef  is  cured  should  be 
made  of  hardwood.  If  you  are  using  a  syrup  barrel 
or  a  molasses  barrel,  you  will  find  that  the  pores  of 
the  wood  have  become  filled  with  syrup  or  molasses, 
which  causes  the  brine  to  become  thick.  We  think 
this  is  the  cause  of  your  trouble. 

The  best 'barrels  to  use  are  tierces  that  are  made 
of  oak,  such  as  lard  is  shipped  in  by  the  packers. 
The  wood  of  these  tierces  becomes  saturated  or  filled 
with  lard,  and  the  lard  prevents  the  brine  from  pene- 
trating or  soaking  into  the  wood.  Be  sure  that 
whatever  barrels  you  use  are  made  of  hardwood, 
and  not  of  white  wood  or  other  soft  wood,  of  which 
many  kinds  of  barrels  are  made. 

199 


Sc 


HOW  TO  MAKE  FERTILIZER  FROM 
BEEF  BLOOD 

Question. — J.  E.  P.  writes:  Please  tell  me  how  to 
utilize  and  handle  beef  blood  so  as  to  make  fertilizer  out 
of  it.  I  am  killing  from  ten  to  fifteen  head  of  cattle  each 
week,  and.  thus  have  quite  a  quantity  of  blood. 

Answer. — Blood  in  a  packing  house  is  handled  as 
follows:  It  is  first  drained  from  the  killing  floor 
into  vats  and  when  the  vats  are  filled,  live  steam  is 
turned  on  and  the  blood  is  boiled  until  congealed. 
It  is  then  put  in  large  powerful  presses  and  all  the 
water  pressed  out,  the  congealed  blood  remaining  in 
the  press  cloth.  From  the  presses  it  is  put  through. 
a  fertilizer  dryer  and  then  is  known  as  dried  blood. 

Where  you  only  kill  10  to  15  head  of  cattle  a  week, 
it  would  not  pay  you  to  dry  the  blood  in  this  way.  A 
very  fine  fertilizer,  however,  can  be  made  from  the 
blood  either  for  your  own  use  or  to  sell  by  boiling 
the  blood  in  a  kettle  over  a  fire  or  else  putting  it  into 
a  tank  and  blowing  live  steam  in  it;  then  separate 
from  the  water  as  best  you  can  and  mix  with  black 
earth,  spreading  it  out  thin  in  the  sun  to  dry.  The 
boiled  blood  should  be  mixed  with  about  its  own 
weight  in  black  earth.  This  makes  a  wonderful 
fertilizer  and  ought  to  bring  you  many  extra  dollars. 

ICE  VS.  ICE  MACHINE  IN  SMALL  PLANTS 

Query. — F.  8.  writes:  "I  would  like  to  know  if  an  ice 
machine  can  be  had  small  enough  for  a  retail  meat  mar- 
ket and  would  it  be  profitable  to  take  the  place  of  an  ice 
box?  If  you  can  do  so,  please  give  me  this  information 
and  where  I  can  get  the  ice  machine.  Ice  here  for  a 
summer's  use  will  cost  about  $75." 

Ans. — You  state  that  the  cost  of  ice  for  the  summer 
season  in  your  market  would  be  about  $75.00;  there- 
fore, it  will  not  pay  you  to  put  in  an  ice  machine,  as 
the  cost  of  operating  such  a  machine  for  an  ice-box 
would  be  a  great  deal  more  than  $75.00  for  the  season. 
For  instance,  if  you  could  obtain  electric  power  or  a 
gas  engine  for  operating  the  ice  machine,  you  could 
figure  on  using  at  least  $7.50  to  $10.00  a  month  for 
power  alone.  In  addition  to  this,  you  would  have  the 
expense  of  repairs  and  the  wear  and  tear  on  the  ma- 
chinery, also  the  cost  of  ammonia  and  the  interest  on 
your  investment.  For  a  small  plant,  it  is  always  cheaper 
to  use  ice  for  an  ice-box,  when  it  is  possible  to  secure 
the  ice  at  a  reasonable  figure. 

200 


WHAT  IS  THE  DIFFERENCE  BETWEEN 

POTATO  FLOUR  AND  BULL-MEAT 

BRAND  SAUSAGE  BINDER? 

QUERY.— J.G. Co.  writes:  Will  you  kindly  state  the  difference 
between  your  Bull-Meat-Brand  Sausage  Binder  and  Potato  Flour, 
as  we  have  received  several  circulars  from  you  on  Bull-Meat-Brand 
Sausage  Binder  and  have  always  been  using  potato  flour  heretofore, 
and  if  you  will  explain  to  us  the  difference,  and  if  your  Bull-Meat 
Sausage  Binder  is  better  for  us,  we  will  be  glad  to  use  it. 

Answer.— The  difference  between  Bull-Meat-Brand  Sau- 
sage Binder  and  Potato  Flour  is  this,  potato  flour  is  made 
from  potatoes  and  the  absorbing  properties  of  a  pound  of 
potato  flour  or  potato  starch  are  much  less  than  you  would 
imagine.  If  you  will  take  a  gallon  of  water  and  put  into 
this  water  one  pound  of  potato  flour  and  let  it  stand  for 
one  hour,  all  the  Potato  Flour  will  have  settled  to  the 
bottom  and  you  can  pour  off  the  gallon  of  water  and  then 
weigh  the  pound  of  potato  flour  and  you  will  be  surprised 
that  it  will  weigh  less  than  two  pounds,  it  will  have  taken 
up  less  than  one  pound  of  water.  Also  make  a  test  by 
putting  one  pound  of  Bull-Meat-Brand  Sausage  Binder  in  ' 
a  gallon  of  v/ater  and  you  will  find  that  the  pound  of  Bull- 
Meat-Brand  Sausage  Binder  will  have  absorbed  almost  the 
entire  gallon  of  water.  You  can  easily  see  by  making  this 
test  the  difference  in  the  action  of  the  flours  when  used  in 
different  kinds  of  sausage.  When  Bull-Meat-Brand  Sau- 
sage Binder  is  used  it  helps  to  hold  the  fat  and  then  when 
the  sausage  is  fried  it  looks  different  and  tastes  different 
than  sausage  made  with  potato  flour.  Bull -Meat- Brand 
Sausage  Binder  absorbs  fat  and  juice  in  the  meat  and 
tends  to  hold  it  in  the  meat  and  it  does  not  fry  out  so 
readily.  If  you  will  try  the  Bull-Meat-Brand  Sausage  Bind- 
er and  make  a  test,  you  will  prefer  it  to  potato  flour. 
201 


Sc 


CAUSE  OF  BOLOGNA  DRAWING  WATER 
AND  BEING  SHORT  GRAINED. 

Query. — J.  L.  B.  writes:  "Will  you  kindly  answer 
the  following  questions:  First,  What  is  the  cause  of 
bologna  drawing  water  while  being  cooked?  Second,  What 
is  the  cause  of  short  grain  bologna?" 

Ans. — We  do  not  exactly  understand  your  first  ques- 
tion and  cannot  tell  whether  you  mean  that  moisture 
draws  out  of  the  Bologna  or  whether  water  draws  into 
the  Bologna.  As  a  rule,  when  the  Bologna  is  cooked, 
especially  in  water  that  is  too  hot,  it  will  shrink  very 
much,  become  dry  and  crumble  and  break  up.  This 
effectually  answers  your  second  question  also.  The 
trouble  you  are  experiencing  is  due  to  your  method  of 
making  Bologna,  which  is  not  exactly  right.  In  the 
first  place  good  Bologna  cannot  be  made  without  the 
use  of  a  binder  like  our  Bull-Meat-Brand  Sausage  Binder. 
A  binder  and  absorbent  of  this  kind  causes  the  meat  to 
hold  together.  It  also  makes  the  juices  of  the  meat 
remain  in  the  Bologna.  When  Bologna  does  not  prop- 
erly bind,  it  shrinks  up  and  gets  watery  inside. 

This  is-  owing  to  the  fact  that  the  meat  does  not 
hold  together  properly  and  the  water,  instead  of 
being  absorbed  right  into  the  meat  as  it  should  be, 
gets  between  the  small  particles  of  meat  and  sepa- 
rates them.  If  you  use  our  Buli-Meat-Brand  Sausage 
Binder  and  follow  the  methods  set  forth  in  our  book, 
"Secrets  of  Meat  Curing  and  Sausage  Making,"  you 
will  never  have  any  trouble  from  your  Bologna  break- 
ing up  or  getting  crumbly  or  watery,  as  you  call  it. 


CAUSE  OF  LARD  FOAMING  WHEN  USING 
LARD  PURIFIER. 

Query. — W.  &  Son  write:  "Will  you  kindly  tell  us  'what, 
in  your  opinion,  accounts  for  our  lard  foaming  after 
treating  it  with  your  B.  Heller  d  Go.'s  Lard  Purifier  when 
placed  in  the  frying  pan?  Our  customers  are  complaining 
about  this  feature*  although  the  lard  is  nice  and  satisfies 
them  in  every  other  respect." 

Ans. — The  complaint  which  your  customers  make  con- 
cerning the  foaming  and  spluttering  of  the  lard  is  in 
all  probability  due  to  the  fact  that  all  the  water  was 
not  separated  from  the  lard  after  treating^  the  lard. 

202 


GH  CCAC3O. 


Whenever  lard  is  treated  with  our  Lard  Purifier,  it 
must  be  heated  hot  enough  and  allowed  to  stand  long 
enough  so  that  all  the  water  separates  and  settles  out 
to  the  bottom.  If  this  is  always  done,  the  lard  will  not 
splutter  when  used  in  the  frying  pan. 

IMITATION  BULL- MEAT-BRAND 
SAUSAGE  BINDER. 

QUERY. — G.  W.  writes:  "l  find  that  I  have  been  imposed  upon 
by  a  salesman  with  a  binder  which  is  claimed  to  be  Bull-Meat  Bin- 
der. Owing  to  the  fact  that  I  have  not  been  able  to  get  satisfactory 
results  from  the  use  of  it,  I  have  examined  the  package  closely,  and 
find  that  the  labels  are  not  the  same  as  yours.  I  enclose  a  rough 
drawing  of  what  this  label  is  like  and  would  like  to  know  it  the 
foods  are  of  your  manufacture.  It  doesn't  act  like  your  Bull-Meat 
Binder  and  I  have  had  very  poor  success  with  it:  in  fact,  so  very 
poor  that  I  have  sent  it  back  to  the  jobbers  and  told  them  that  I 
could  not  use  it." 

Answer.— You  most  certainly  received  an  imitation  of 
Bull-Meat-Brand  Sausage  Binder.  The  very  fact  that  the 
preparation  you  received  failed  to  give  satisfaction  was,  in 
itself,  sufficient  to  convince  you  that  you  had  been  im- 
posed upon,  as  Bull-Meat-Brand  Sausage  Binder  always 
produces  excellent  results.  Your  idea  of  examining  the 
label  is  the  proper  one.  Bull-Meat-Brand  Sausage  Binder 
is  not  only  a  Binder  but  also  an  Absorbent.  It  has  its 
Flavoring  Qualities  as  well  as  its  tendency  to  Bind  and 
Blend  the  Juices  of  the  Meat,  thus  absorbing  those  consti- 
tuents that  enables  Bull-Meat-Brand  Sausage  Binder  to 
give  sausage  such  a  Delicious  and  Superior  Flavor.  When 
purchasing  our  goods  in  the  future,  we  would  ask  you  to 
kindly  examine  them  closely  upon  their  receipt  to  see  that 
you  are  receiving  the  Genuine  and  nothing  but  the  Genu- 
ine. In  this  way  it  will  not  be  necessary  for  you  to  spoil 
a  lot  of  Sausage  in  order  to  find  out  that  you  have  been 
imposed  upon  by  irresponsible  imitators  who  try  to  pirate 
our  goods.  Never  use  any  goods  shipped  you  until  you 
have  examined  them  closely  to  see  that  the  name  of 
B.  Heller  &  Co.  and  no  other  is  upon  the  label. 


203 


Sc 


HOW  TO  CONSTRUCT  A  MODERN  SMOKE 
HOUSE. 

Query. — The  S.  P.  Co.  asks:  "Would  you  kindly  tell 
us,  and  we  will  gladly  pay  you  for  the  information,  how 
to  construct  a  modern,  up-to-date  smokehouse?" 

Ans. — We  will  be  very  glad  indeed  to  tell  you  all 
about  this  subject  without  charging  you  any  fee.  We 
are  always  glad  to  tell  customers  or  prospective  cus- 
tomers how  they  can  profitably  conduct  their  busi- 
ness and  make  money.  As  you  are  located  in  Cali- 
fornia, where  the  weather  is  always  warm,  the  building 
of  a  smoke  house  becomes  simple,  because  the  smoke 
house  will  not  sweat  like  it  does  in  a  climate  where 
the  weather  gets  cold  in  winter.  Here  in  the  Middle 
West,  or  farther  East,  it  is  more  difficult  to  get  a  good 
color  on  meats  smoked  in  a  smoke  house  in  winter.  One 
of  the  principal  points  to  be  considered  in  laying  out 
your  plans  is  to  get  the  proper  height,  and  the  higher 
you  build  your  house  and  the  less  floor  space  it  occu- 
pies, the  better  will  be  your  results.  An  8x10  or  an 
8x12  foot  house  gives  the  best  results.  In  this  you 
could  put  an  arch  about  nine  or  ten  feet  from  the 
ground,  and  under  the  arch  smoke  your  fresh  sausage 
and  above  it  smoke  the  meat.  In  this  way  the  heat 
and  smoke  used  for  the  sausage  would  also  be  utilized 
for  smoking  the  bacon  and  hams  and  none  would  be 
wasted.  If  you  build  the  way  we  have  indicated  be 
sure  and  put  ventilators  right  above  the  arch  so  that 
cold  air  can  be  let  into  the  smoke  house  during  the  real 
hot  weather.  If  your  fire  gets  too  hot,  you  can  feed 
cold  air  to  the  interior  chamber,  and  if  your  smoke 
house  is  tall  you  can  create  a  good  draught  and  will 
soon  get  up  a  circulation  which  will  cool  the  air  so  that 
the  meat  will  not  shrink  too  much.  A  smoke  house 
built  for  simply  two  tiers  of  meat,  that  is,  two  rows,  is 
better  than  one  built  wider.  The  walls  of  your  smoke 
house  can  be  built  either  of  brick  or  wood,  whichever 
you  prefer,  brick  being  the  safer  of  the  two.  If  you 
do  not  intend  to  smoke  fresh  sausage  but  only  bacon 
and  hams,  it  is  unnecessary  to  put  in  an  arch.  In  that 
case  simply  construct  some  iron  bars  about  eight  feet 
above  the  fire  and  on  top  of  these  put  a  heavy  iron 
screen,  so  in  case  any  hams  should  fall  that  they  do 
not  fall  into  the  fire.  Of  course,  you  know  that  many 
smoke  houses  catch  on  fire  and  burn  up,  due  to  not 
having  an  iron  screen  above  the  fire  and  by  meat  fall- 
ing directly  into  the  fire. 

204 


LJ.S.A. 


PREVENTING  PORK  SAUSAGE  FROM 
SOURING  IN  WARM  WEATHER 

QUESTION.— W.  G.  F.  writes  :  "I  make  my  own  sausage,  using 
your  Bull-Meat-Brand  Sausage  Binder  and  your  Sausage  Sea- 
soning. My  sausage  is  good  when  it  is  fresh-made,  but  it  soon 
becomes  sour  in  warm  weather.  "What  can  I  do  to  prevent  this 
trouble  ? 

(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Answer. — The  best  and  easiest  way  to  overcome  the 
difficulty  you  report  about  your  fresh  pork  sausage 
souring  in  warm  weather  is  to  use  our  "A"  Condi- 
mentine.  In  making  your  sausage,  for  each  100 
pounds  of  meat  add  %  to  1  pound  of  Heller's  "A" 
Condimentine.  This  will  prevent  fresh  pork  sausage 
from  turning  gray  and  souring  for  from  eight  to  ten 
days,  according  to  the  temperature  in  which  the 
sausage  is  kept. 

"A"  Condimentine  will  keep  pork  sausage  in  con- 
dition, so  that  it  may  be  shipped,  if  necessary,  for  a 
considerable  distance  and  still  retain  its  own  natural 
color.  Your  sausage  maker  will  find  this  method  of 
keeping  fresh  pork  sausage  from  souring  for  a  rea- 
sonable length  of  time  in  warm  weather  of  great 
advantage  and  save  you  from  severe  losses.  "A"  Con- 
dimentine is  legal  to  be  used  under  the  National  and 
all  State  Pure  Food  Laws.  The  sausage  does  not 
have  to  be  labeled  to  show  the  presence  of  "A"  Con- 
dimentine. We  will  be  pleased  to  have  you  try  out 
our  recommendation  for  retarding  fresh  pork  sausage 
from  souring  and  report  to  us  your  success  at  an 
early  date. 

205 


IS  FREEZE-EM  PICKLE  LEGAL 
TO  USE? 

Query.— W.  K.  I  am  a  butcher  and  sausage  maker,  and  also 
cure  a  great  many  hams  and  bacon.  I  have  used  a  good  bit  of 
your  Freeze-Em  Pickle  and  am  well  pleased  with  it,  and  I  wish 
to  ask  if  it  can  be  used  with  safety  under  the  new  pure  food  laws. 
That  is,  the  new  state  food  law.  The  man  I  have  been  getting 
Freeze-Em  Pickle  from  says  "Yes"  and  the  State's  Attorney  says 
tlJVo,"  so  J  write  you  and  would  like  to  have  you  explain  the 
situation  and  oblige. 

Ans. — Beplying  to  your  recent  favor  it  affords  us 
pleasure  to  advise  you  that  Freeze-Em-Pickle  does  com- 
ply with  the  requirements  of  your  new  state  food 
law,  and  that  you  need  have  no  fears  in  continuing  it» 
use.  In  fact,  Freeze-Em-Pickle  complies  with  the  re- 
quirements of  all  the  state  food  laws,  as  well  as  with 
the  regulations  under  the  National  Pure  Food  Law,  and 
it  is  being  used  all  over  the  U.  S.  It  is  evident  that 
the  State's  Attorney  confuses  Freeze-Em-Pickle  with, 
the  preservatives  which  are  prohibited  under  your  new 
state  law.  All  antiseptic,  preservatives,  for  the  pur- 
pose of  keeping  fresh  meat  fresh  and  meat  food  prod- 
ucts in  a  fresh  condition,  are  positively  prohibited  un- 
der your  new  state  food  law.  Freeze-Em-Pickle  does 
not  come  in  this  class.  The  ingredients  of  which 
Freeze-Em-Pickle  is  composed  have  not  been  ruled 
against  by  any  of  the  pure  food  laws.  "We  are  pleased 
to  hear  your  praise  of  Freeze-Em-Pickle,  although  this 
is  the  universal  report  we  get  when  it  is  properly  used. 
We  enclose  a  circular  concerning  its  use,  which  you 
may  not  have  seen,  and  this  will  give  you  further 
information  concerning  the  manufacture  of  Bologna 
and  Frankfort  Sausage,  Corned  Beef,  etc.  We  also 
enclose  circular  concerning  our  Bull-Meat-Brand  Sausage 
Binder,  which  is  unquestionably  the  best  Binder  on  the 
market.  This  also  complies  with  the  pure  food  law.  So 
does  our  Vacuum  Brand  Garlic  Compound  and  our  Pre- 
pared Sausage  Seasoning,  and  Bed  and  White  Kon- 
servirungs-Salt.  We  will  be  pleased  to  hear  from  you 
Whenever  we  can  be  of  further  service  to  you. 

206 


ADVICE  TO  A  PACKER  WHO  WAS 
DECEIVED. 

N.  &  W.  complain  that  a  firm  to  whom  they  gave  an  order  for 
25  pounds  of  Freeze-Em  Pickle  and  a  barrel  of  Bull-Meat  Sausage 
Binder,  sent  them  25  pounds  of  an  inferior  substitute  and  a  barrel 
of  flour  which  was  an  imitation  of  Bull-Meat  Sausage  Binder 
The  firm  states  that  they  did  not  know  very  much  about  how 
the  label  of  Freeze-Em  Pickle  looked  and,  therefore,  did  not  notice 
the  fraud  until  after  they  had  used  some  of  the  imitation.  They 
ask  what  they  should  do  about  it. 

Ans. — Beturn  the  goods  to  your  jobber,  even  though 
you  have  used  half  of  them;  inform  him  that  you  will 
not  pay  for  the  goods  on  the  ground  that  you  did  not 
order  them,  but  had  ordered  B.  Heller  &  Co.  '$  goods, 
and  that  you  will  in  future  buy  your  goods  from  such 
films  as  will  send  you  what  you  want  and  order.  This 
is  a  simple  remedy  for  the  trouble  which  you  have. 

ADVANTAGES    OF    STEAM-JACKET 
KETTLE  IN  RENDERING  LARD. 

Query. — C.  W.  F.  asks:  Is  there  any  advantage  in  ren- 
dering lard  in  a  steam-jacket  kettle  f 

Ans. — There  is.  Both  a  caldron  and  a  steam-jacket 
kettle  work  well.  The  best  lard  is  made  in  one  or  the 
other.  A  steam  tank  in  which  the  fat  is  put,  and  the 
steam  turned  right  into  it;  will  not  produce  as  good 
lard  as  either  the  caldron  or  the  steam-jacket  kettle. 
The  stearn  mixes  right  with  the  lard  and  the  latter 
therefore  contains  a  large  amount  of  moisture  and  the 
lard  does  not  keep  well.  Another  disadvantage  is  that 
water  used  in  the  boiler  is  not  always  pure.  If  the 
boiler  is  not  cleaned  once  a  week  the  water  will  have 
a  bad  smell.  Steam  made  from  this  water  and  turned 
into  lard  can  not  be  expected  to  improve  its  flavor, 
even  though  it  should  not  actually  harm  it.  Those 
who  kill  large  numbers  of  hogs  usually  have  a  steam 
tank  for  making  steam  rendered  lard  and  a  steam- 
jacket  kettle  for  making  their  finer  brands  of  kettle 
rendered  lard. 

207 


SEASONING  FOR  SAUSAGES. 

Query. — T.  U.:  Will  you  please  send  me  a  copy  of  your 
book,  "Secrets  of  Meat  Curing  and  Sausage  Making."  I 
have  always  used  the  following  seasonings  in  my  sausage: 
Pepper,  summer  savory  and  sage,  and  would  like  to  know 
if  you  can  recommend  anything  to  me  which  will  give  the 
sausage  a  better  flavor  than  these  spices  will.  Any  in- 
formation you  can  give  me  in  the  seasoning  of  sausage 
will  be  very  much  appreciated. 

Ans. — The  Seasonings  which  you  have  been  using 
are  being  used  by  a  good  many  Sausage  Makers,  but 
a  real  fine  flavored  Sausage  cannot  be  made  with  them. 
If  you  wish  to  increase  your  Sausage  trade  right  along, 
and  want  to  make  Sausage  that  your  trade  will  relish 
and  enjoy,  you  must  use  the  very  finest  Seasonings  ob- 
tainable, as  the  Seasoning  really  is  the  life  of  the  Sau- 
sage. We  are  manufacturing  the  Zanzibar  Brand  Sau- 
sage Seasonings,  which  we  make  for  all  kinds  of 
Sausage.  These  Seasonings  are  made  after  secret  for- 
mulas which  have  been  in  our  family  for  a  good  many 
years.  The  flavor  that  these  Seasonings  impart  to  the 
Sausage  is  something  very  fine;  it  must  be  tasted  to 
be  appreciated,  as  we  cannot  describe  in  a  letter  what 
the  flavor  really  is.  It  is  a  peculiar  combination  which 
everyone  likes  and  it  is  something  that  will  soon  in- 
crease your  Sausage  trade.  Zanzibar  Brand  Sausage 
Seasonings  are  manufactured  from  only  high  grade 
Spices  and  we  guarantee  them  to  be  absolutely  free 
from  any  adulteration.  We  are  sending  you  our  cir- 
cular and  price  list  and  would  be  pleased  to  receive 
your  order  for  any  quantity  that  you  may  desire,  and 
we  will  say  in  advance  that  when  you  once  use  them 
you  will  never  again  want  to  make  Sausage  without 
these  Seasonings. 


SOLE    MANUFACTURERS    OF   ZANZIBAR 
CARBON. 


Query. — C.  &  K.  write:    "Are  you  the  sole  manufacturers 
of  Zanzibar  Carbon f" 

Ans. — Yes,  and  we  were  the  first  to  put  a  prepara- 
tion of  this  kind  upon  the  market. 

208 


QUICKEST  WAY  TO  CURE  MEATS. 

Query. — W.  &  B.  write:  Our  capacity  for  curing  meats 
is  limited  for  the  want  of  room.  Can  you  give  us  a 
formula  or  a  recipe  that  will  give  a  good  curje  in  the 
shortest  possible  time?  We  would  like  something  that  is 
reliable. 

Ans. — Our  Book,  ec  Secrets  of  Meat  Curing  and  Sau- 
sage Making/7  will  give  you  all  the  information  in 
reference  to  curing  meats  which  you  may  desire.  The 
curing  period  can  be  greatly  shortened  by  pumping  the 
meat.  It  will  also  give  you  a  better  article.  Our  book, 
which  is  mailed  to  anyone  requesting  it,  free  of  charge, 
will  give  you  full  directions  for  pumping,  and  also  the 
formula  for  making  the  pumping  brine.  By  following 
the  instructions  which  this  book  contains,  you  will  be 
able  to  turn  out  the  finest  kind  of  mild  cured  and  sweet 
pickled  meats,  which  will  have  a  delicious  flavor  and 
a  fine  color.  It  will  be  necessary,  however,  for  you  to 
fully  carry  out  our  directions  in  reference  to  chilling  meats 
and  overhauling  them,  also  the  temperature  to  be  main- 
tained during  the  curing  period. 

DIFFERENCE  BETWEEN  FREEZE-EM  AND 
FREEZE-EM-PICKLE. 

Query. — L.  B.:  We  have  "been  using  some  of  your 
goods  and  notice  that  you  speak  of  Freeze-Em-Pickle  for 
curing  meats.  Is  this  product  the  same  as  Freeze-Em  f 
We  have  been  getting  our  goods  from  our  jobbers,  and  in 
their  catalogue  they  also  speak  of  Freeze-Em-Pickle.  We 
would  like  one  of  your  books  on  the  secrets  of  meat  cur- 
ing and  methods  of  smoking  and  curing,  as  we  are  young 
in  the  curing  of  meats  yet  and  would  like  all  the  informa- 
tion possible. 

Ans. — Your  letter  received  and  we  are  pleased 
to  note  that  you  have  been  using  some  of  our  goods 
and  find  them  very  satisfactory.  You  say  you  have 
read  of  our  Freeze-Em  and  also  our  Freeze-Em- 
Fickle,  and  you  would  like  to  know  whether  they 
are  both  the  same.  They  are  not  the  same.  Before 

the  various  pure  food  laws  went  into  effect,  we  sold 
Freeze-Em  as  a  preservative,  also  as  a  cleansing  agent. 

As  so  many  of  the  pure  food  laws  objected  to  the  use  of 
preservatives,  we  discontinued  selling  Freeze-Em  as  a 
preservative,  and  now  sell  and  recommend  it  as  a  cleans- 
ing agent  only. 

209 


Sc 


Freeze-Em-Pickle  is  an  entirely  different  preparation. 
This  was  placed  on  the  market  with  a  special  view  to 
supply  the  butcher  with  a  preparation  that  will  com- 
ply with  all  food  regulations  under  all  food  laws. 
Freeze-Em-Pickle  is  to  be  used  for  curing  all  kinds 
of  meat,  such  as  hams,  bacon,  corned  beef,  bologna 
trimmings,  pork  sausage  trimmings,  and  meats  of  all 
kinds,  and  it  is  also  excellent  for  use  in  chopped  beef, 
to  keep  it  in  a  fresh  condition.  Freeze-Em-Pickle  is  not  a 
Chemical  Preservative. 

DIFFICULTIES  WITH  CURING  BRINE  AND 
HOW  TO  OVERCOME  THEM. 

Query. — W.  8.  &  Co.:  We  are  so  situated  that  we  have 
to  boil  all  the  water  that  we  use  in  our  brine.  After  boil- 
ing it  we  run  it  into  a  cooling  tank  and  let  it  cool.  We 
have  made  some  experiments  with  your  Freeze-Em  Pickle 
and  like  it  to  cure  very  well,  and  have  decided  to  adopt 
its  use  in  the  curing  of  all  of  our  meats.  Now,  what  we 
want  to  know  is,  can  we  dissolve  the  Freeze-Em  Pickle 
in  the  boiling  hot  water  and  then  cool  it  and  run  it 
through  coils  the  same  as  we  do  now  with  the  water? 
Would  the  heat  affect  the  Freeze-Em  Pickle?  Our  vats 
when  full  hold  6,900  Ibs.  of  medium  sized  hams.  According 
to  the  size  of  the  kettle  and  the  amount  of  water  to  boil  at 
one  time,  it  would  require  58  pounds  of  Freeze-Em  Pickle. 
What  we  want  to  do  is  this:  we  do  not  want  to  weigh 
the  Freeze-Em  Pickle  for  each  vat,  but  simply  want  to 
make  a  large  quantity  of  brine  and  then  run  the  prepared 
brme  on  to  our  hams.  We  have  been  using  saltpetre  and 
molasses  for  our  brine  and  we  are  having  trouble  with  it 
getting  ropy  and  stringy.  Will  syrup  answer  the  same  as 
molasses  or  sugar,  and  is  New  Orleans  molasses  the  best, 
or  should  granulated  sugar  be  used  entirely?  Kindly  let 
us  know  what  you  consider  the  best  for  hams. 

Ans. — First  of  all,  we  advise  that  after  the  water  is 
boiled,  that  it  is  allowed  to  settle  and  precipitate  so 
that  all  the  solids  will  settle  to  the  bottom  of  the 
settling  tank.  It  should  settle  at  least  24  hours  before 
the  solids  will  have  separated  and  gone  to  the  bot- 
tom. Then  the  water  should  be  drawn  off,  but  not 
from  the  bottom  of  the  tank,  but  at  least  a  foot  from 
the  bottom.  The  water  that  will  come  off  from  above 
will  be  nice  and  clear.  This  water  should  then  be  run 
into  another  tank,  called  the  mixing  tank,  in  which  the 
sugar,  salt  and  Freeze-Em-Pickle  should  be  dissolved; 


CT-T  ^t  I  CIS 

tL  JL  l_»  -/T-^.  L— T  L— I,    L— I.  •Z3. 


this  will  make  the  stock  brine  which  can  be  run  down 
into  the  cellar  over  cooling  pipes,  so  as  to  chill  it 
properly  before  it  is  put  on  the  meat.  The  reason  the 
brine  that  you  are  making  becomes  ropy  is  that  you 
are  using  the  wrong  sugar.  If  you  will  use  absolutely  pure 
granulated  sugar  or  absolutely  pure  syrup  made  from 
granulated  sugar  you  will  have  no  trouble  from  ropy 
brine.  We  strongly  advise  the  use  of  nothing  but  absolutely 
pure  granulated  sugar.  We  find  that  it  gives  the  best  re- 
sults. It  costs  a  little  more  than  the  unrefined  product  but 
you  get  less  vegetable  substance  in  your  brine,  and  the 
brine  will  therefore  keep  much  longer.  The  brine  in  which 
hams  have  been  cured  can  be  used  a  second  time  for  cur- 
ing breakfast  bacon,  and  the  breakfast  bacon  will  be  even 
better  than  if  put  into  fresh  brine.  As  your  vats  are  large, 
the  meat  will  pack  very  tight  on  the  bottom,  and  we  wish 
to  caution  you  to  be  sure  and  overhaul  your  meat  prompt- 
ly five  days  after  it  is  packed  and  continue  overhauling  as 
per  directions  in  our  book  on  curing  meats  and  making 
sausage.  If  you  follow  these  directions  you  will  not  hav& 
any  ropy  brine  or  any  spoiled  meat,  but  all  your  meat  will 
come  out  uniform  and  will  have  the  proper  flavor. 

TOUGH  AND  SALTY  CORNED  BEEF. 

Query. — E.  W.  G.  writes:  I  have  had  complaints  from 
several  large  institutions  I  serve  that  my  corned  beef  i& 
tough  and  too  salty.  I  would  like  to  Know  about  what 
proportions  of  salt  and  saltpetre  to  use.  It  is  only  re- 
cently that  I  have  had  these  complaints,  in  fact,  I  have 
been  in  the  retail  business  for  about  ten  years  and  have 
been  very  successful  with  my  corned  beef. 

Ans. — If  you  will  use  the  following  in  curing  plates, 
rumps,  briskets,  etc.,  for  corned  beef /you  will  have  no 
trouble.  Use  for  100  Ibs.  of  meat: 

Five  pounds  of  common  salt,  1  Ib.  of  Freeze-Em- 
Pickle,  2  Ibs.  of  best  granulated  sugar,  5  gallons  of 
cold  water. 

Cure  the  meat 'in  this  brine  fifteen  to  thirty  days/ 
according  to  weight  and  thickness  of  the  pieces.  If 
you  are  taking  pieces  out  of  the  brine  from  day  to 
day  and  adding  others,  you  should  keep  up  the  strength 

211 


sm 


Be. 


of  the  pickle  to  sixty  degrees  by  adding  a  small  quan- 
tity of  Freeze-Bm-Pickle  and  salt  from  time  to  time 
as  you  withdraw  and  replace  the  meat.  One  of  the 
first  essentials  to  producing  first-class  corned  beef  is 
to  be  careful  about  the  temperature  during  the  curing 
period.  An  even  temperature  of  38  degrees  Fahrenheit 
is  always  the  best  for  coolers  and  for  curing  meat.  If 
maintained  at  this  degree,  there  will  be  no  trouble  from 
taking  on  too  much  salt,  provided,  of  course,  the  meat 
has  been  properly  chilled  through  before  placing  it  in 
the  brine  for  curing.  In  order  to  produce  a  good  cure, 
all  the  animal  heat  must  be  extracted  from  the  meat 
before  it  is  packed,  otherwise  it  will  become  soft  and 
spongy  in  the  brine,  and  pickle-soaked. 

KEEPING  HAMS  AND  BACON  SIX 
MONTHS. 

Query. — A.  J.  M.  writes:  I  would  like  to  know  how  to 
keep  hams  and  bacon  in  first  class  shape  for  the  next 
six  months  without  their  getting  mouldy  and  with  the 
least  possible  shrinkage. 

Ans. — There  is  no  practical  method  for  keeping  hams 
and  bacon  for  so  long  a  time  after  they  are  smoked 
without  their  getting  mouldy.  There  is  a  method  for 
keeping  them  in  sweet  pickle  for  any  length  of  time, 
provided  you  have  cold  storage  facilities.  All  kinds  of 
pickled  meat  if  stored  in  a  cooler  in  which  the  tem- 
perature is  kept  down  to  28  degrees  can  be  kept  in  this 
cooler  for  a  year  or  even  longer,  and  when  removed 
will  come  out  like  fresh  cured  meat.  Hams  and  other 
meats  are  often  purchased  when  the  market  is  low  and 
stored  in  a  freezer  and  kept  here  until  such  a  time  that 
they  are  in  greatest  demand  and  will  sell  at  the  high- 
est price.  At  a  tejnperature  of  28  degrees  the  meat 
will  not  freeze  after  it  is  cured,  and  the  brine,  of 
course,  does  not  freeze  at  that  temperature.  When 
meat  is  taken  out  of  such  cold  storage  to  be  smoked,  it 
should  be  first  soaked  from  three  to  five  hours  in  fresh 
water,  and  then  washed  and  smoked  the  same  as  regu- 
lar fresh  cured  meat.  Farmers  often  bury  their  smoked 
meats  in  their  oat  bins,  and  are  enabled  to  keep  them 
in  good  condition  for  some  time,  but  this  is  a  method 
which,  perhaps,  does  not  suit  your  purpose.  It  is  best 
to  keep  the  meat  in  sweet  pickle  until  you  are  ready 
to  smoke  it,  as  this  will  insure  a  much  better  article. 


i.  U.  S; 


USES  FOR  DRIED  BEEF  ENDS. 

Query. — C.  E.  C.  writes:  "Can  you  inform  me  the  best 
and  most  profitable  way  for  disposing  of  my  Dried  Beef 
ends?  I  am  in  the  sliced  Dried  Beef  business  and  have 
no  way  of  using  up  my  ends.  Thanking  you  in  advance." 

Ans. — There  are  three  ways  for  disposing  of  beef 
ends  to  advantage  and  profit.  They  may  be  ground  up 
in  an  Enterprise  Chopper  and  sold  to  hotels  and  res- 
taurants for  use  as  Minced  Dried  Beef  to  be  prepared 
and  served  in  cream.  They  can  also  be  sold  to  con- 
cerns engaged  in  the  baked  bean  business,  where  the 
ends  can  be  cut  up  and  baked  with  pork  in  the  beans. 
Restaurants  can  also  "use  dried  beef  ends  to  excellent 
advantage  by  putting  them  in  soup.  They  will  give 
a  delicious  flavor  to  all  kinds  of  soups,  if  boiled  at 
the  same  time  with  other  soup  meats. 

HOW  TO  PREVENT  HAMS   FROM  SOUR- 
ING IN  THE  HOCK. 

Query. — C.  F.  G.  Co.  write:  "We  have  a  lot  of  hams 
that  we  put  down  in  dry  salt  to  cure  about  six  or  seven 
weeks  ago,,  and  we  have  discovered  that  they  have  become 
tainted  in  the  hock}  while  the  balance  of  the  piece  of  meat 
is  all  right.  Can  you  tell  us  any  way  to  rehandle  or 
overhaul  these  hams  to  save  them?  The  front  or  butt  end 
of  the  ham  is  sound  and  all  right  and  sweet;  the  bad  part 
is  in  and  around  the  hock  end  or  leg  end.  Could  this 
taint  and  odor  be  removed  and  the  meat  made  sweet  by 
putting  these  hams  down  now  in  a  strong  salt  brine  and 
punching  holes  in  the  hock  end  of  the  pieces  so  that  the 
brine  could  quickly  get  into  the  tainted  part?  Would  salt 
brine  save  them  now?  We  will  thank  you  for  any  advice 
or  plan  of  action  that  will  help  to  save  us  from  loss." 

Ans. — It  is  more  difficult  to  cure  hams  by  the  dry 
salt  process  than  it  is  by  the  brine  process.  If  these 
hams  had  been  pumped  before  packing  them  in  the  salt, 
there  would  not  have  been  so  much  danger  of  shank 
sour.  Hams  being  very  thick,  it  takes  a  long  time  for 
the  salt  to  draw  through  them;  therefore,  if  they  are 
first  pumped  and  packed  in  dry  salt,  you  can  readily 
see  that  the  salt  draws  through  quicker  and  thus  gives 
them  a  chance  to  cure  from  the  inside  as  quickly  as 
they  would  cure  from  the  outside.  Ouv  under  one  con- 
dition can  you  pump  these  hams,  make  them  sweet  and 
save  them.  For  instance,  if  the  hams  are  taken  from 

213 


Sc 


the  salt  and  upon  trying  them  with  a  ham  trier  they 
are  found  to  be  sweet  but  turn  sour  when  they  are 
placed  in  the  smoke  house,  then  you  can  save  them. 
Such  a  condition  would  show  that  the  hams  are  not 
fully  cured  around  the  bone  and  around  the  shank 
joints.  In  that  event,  they  can  be  pumped  with  pickle 
and  fully  cured  around  the  bone  so  that  they  will  not 
sour  when  placed  in  the  smoke  house.  It  is  necessary 
to  explain  that  meat  is  frequently  perfectly  sweet  when 
it  comes  out  of  cure,  but  it  is  not  fully  cured.  In  such 
a  condition  when  it  is  placed  in  a  warm  smoke  house, 
it  will  sour  in  the  smoke  house.  This,  of  course,  can 
be  avoided  by  fully  curing  the  hams.  If,  on  the  other 
hand,  the  hams  are  already  sour  and  tainted  when  they 
come  out  of  the  cure,  whether  it  be  dry  salt  or  sweet 
pickle,  then  nothing  can  be  done  with  them  to  make 
them  sweet.  Meat  once  spoiled,  remains  spoiled.  If 
the  hams  are  sour  when  they  come  out  of  the  cure,  but 
sour  only  in  the  shank,  then  the  proper  thing  to  do  is 
to  cut  off  the  shank;  in  other  words,  cut  off  all  the 
sour  or  tainted  meat  and  use  the  butt  ends  for  boiled 
hams.  You  can  boil  and  slice  them  and  sell  them  in 
your  store.  You  must  be  careful  to  cut  off  all  the 
tainted  parts  because  any  of  the  tainted  meat  which 
is  left  will  taint  all  the  rest  of  the  meat  when  the  butt 
is  boiled.  You,  of  course,  understand  that  during  the 
process  of  boiling,  the  good  meat  will  absorb  the  taint 
from  the  bad  meat.  We  regret  that  you  did  not  write 
us  for  advice  before  you  began  curing  the  hams,  as  we 
would  have  advised  you  to  cure  in  brine.  We  will  send 
you  by  mail,  free  of  charge,  our  book,  entitled  ' '  Secrets 
of  Meat  Curing  and  Sausage  Making/7  which  covers 
every  point  that  its  title  indicates.  The  advice  given 
in  this  book  as  to  the  handling  of  meats,  you  will  find 
very  valuable  and  covers  the  whole  ground,  from  the 
condition  of  the  animal  before  killing  to  the  handling 
of  the  meat  through  the  chill  room  and  through  the 
entire  curing  process.  We  call  your  special  attention 
to  the  various  articles  for  curing  meats,  which  will 
give  you  the  temperature  for  curing,  how  to  overhaul 
the  meat,  how  to  pump  the  meat  and  how  to  make  the 
brine  for  pumping.  Full  directions  for  curing  the  hams 
you  will  find  carefully  indexed.  By  following  the  ad- 
vice given  in  tnese  pages,  you  will  have  no  loss  from 
the  souring  of  meats,  but  on  the  contrary,  will  be  en- 
abled to  turn  out  meat  of  the  highest  quality  possible. 


BUILDING  A  COOLER. 

Query. — TP.  G.  U.  writes:  I  Have  about  completed  a 
cooler  except  the  floor  and  am  undecided  whether  to 
make  it  of  plank  or  cement.  I  thought  you  could  give 
me  the  desired  advice.  One  room  is  16  feet  square  inside; 
7  feet  to  joist  with  7  feet  of  solid  ice  above,  or  about  50 
tons  capacity.  The  walls  are  2  feet  thick;  8  inches  saw- 
dust, 4  inches  dead  air  space,  8  inches  sawdust,  with  four 
thicknesses  of  one-inch  boards,  thus  making  the  2  feet. 
The  building  has  these  walls  on  all  sides  and  partitions. 
I  expect  to  use  the  drip  from  the  above  to  cool  another 
room,  8  feet  by  16  feet  inside,  and  will  have  the  water  run 
around  this  room  in  gutters  (sheet  iron)  fastened  to  the 
wall.  J  want  this  as  dry  and  as  free  from  mould  and 
dampness  as  possible  and,  therefore,  am  not  sure  as  to 
whether  a  cement  floor  will  be  what  is  needed,  though  it 
was  my  intention  to  use  cement.  There  is  a  2-foot  stone 
wall  under  the  cooler  which  sets  on  sand — this  sand  hav- 
ing been  washed  up  at  times  past  by  the  lake.  There 
are  now  fifty  tons  of  ice  over  the  cooler  and  back  of  this 
is  an  ice  house,  16  feet  square,  inside  filled  with  ice  U 
feet  high.  This  makes  the  building  20  feet  wide  by  48 
feet  long,  by  20  feet  studding.  For  ventilation  a  four-inch 
square  flue  will  run  from  the  bottom  in  one  corner  and 
from  the  top  in  the  opposite  corner  of  the  cooler  to  the 
top  of  the  roof,  and  above  it,  acting  as  chimneys.  I  want 
to  use  these  coolers  for  fresh  meats,  packing  hams  and 
bacon,  storing  eggs  and  most  anything  that  there  is  any 
money  in.,  which  requires  to  be  kept  in  good  condition. 
Your  advice  will  be  appreciated. 

Ans. — You  are  building  your  cooler  on  very  good 
plans.  However,  we  would  advise  the  use  of  cement 
for  the  floors.  It  will  be  found  much  better  than 
wood,  much  purer  and  cleaner,  and  withal  much  drier. 
You  speak  about  putting  two  ventilators  in  your 
cooler,  which  is  all  right,  but  you  should  be  sure  to 
provide  these  ventilators  with  slides,  so  you  can  shut 
them  off  and  regulate  the  ventilation  according  to  your 
wishes.  Of  course,  you  understand  that  it  is  not  well 
to  have  the  ventilators  open  all  the  time,  as  it  would 
result  in  quite  a  loss  of  ice.  The  ventilators  should  be 
open  only  when  the  room  needs  ventilation,  which  will 
be  at  well-defined  periods,  or  varying  according  to  the 
amount  of  material  in  storage.  Your  plan  of  using  the 
drip  water  of  the  ice  and  running  it  in  pans  will  work 
all  right.  We  have  seen  this  method  applied,  and  it 
was  always  satisfactory.  Be  sure  to  use  galvanized 
iron  gutters  for  the  pans,  not  sheet  iron,  as  it  will 
rust  easily. 

215 


WHY  BOLOGNA  "  TAKES  WATER "  IN 
COOKING. 

Query. — H.  P.  writes:  "Sometimes  I  have  bother  with 
my  bologna  taking  water  when  cooking  them.  Can  you 
tell  me  what  to  do  to  prevent  this  trouble?" 

Ans. — The  difficulty  you  mention  is  caused  by  the 
sausage  not  being  properly  boiled.  Ordinary  round  or 
long  Bologna  should  be  boiled  in  water  of  160  to  170 
degrees  Fahrenheit  for  about  thirty  to  forty  minutes, 
and  thick,  large  Bologna  should  be  boiled  in  water  of 
155  to  160  degrees  for  from  three-quarters  to  one 
hour,  according  to  the  size.  If  the  sausages  are  very 
large,  it  will  take  from  one  and  one-quarter  to  one 
and  one-half  hours  to  cook  them  properly.  After  sau- 
sage of  any  kind  have  been  cooked,  they  should  be 
handled  as  follows:  Pour  boiling  water  over  them  to 
wash  off  all  the  surplus  grease  that  adheres  to  the 
casings,  and  then  pour  cold  water  over  them  to  shrink 
and'  close  th.e  pores  of  the  casings.  This  is  very  im- 
portant and  should  be  closely  observed  by  all  packers 
and  sausage  makers  who  wish  to  have  their  sausage 
look  nice  and  keep  their  fresh  appearance.  The  shrink- 
age and  quality  of  cooked  Bologna  depends  consider- 
ably upon  the  temperature  in  which  they  have  been 
boiled.  It  is  very  necessary  for  every  man  who  cooks 
sausage  to  use  a  thermometer. 

WHY  BOLOGNA  SHRIVELS. 

Query. — T.  B.:  Can  you  tell  me  the  reason  bologna 
shrivels  when  it  is  taken  from  the  hot  water?  It  looks 
fine  until  it  gets  cold. 

Ans. — There  are  several  reasons  why  your  bologna 
might  shrivel  when  taken  out  of  the  boiling  water. 
First,  it  might  be  that  you  do  not  cure  your  meat  right 
before  the  bologna  is  made,  and  second,  you  probably 
do  not  use  the  right  kind  of  a  binder,  and  third,  you 
probably  boil  the  bologna  in  too  hot  water.  If  when  the 
meat  is  cured  properly  and  you  do  use  the  right  kind 
of  a  binder,  the  bologna  shrivels  when  taken  out  of 
the  boiling  water,  it  is  because  you  are  boiling  it  at 
too  high  a  temperature.  Before  making  bologna  you 
should  sprinkle  Freeze-Em-Pickle  over  the  meat  and 
leave  it  for  a  few  days.  We  refer  to  our  instructions 
for  preparing  bologna  trimmings,  which  will  be  found 
in  our  book,  ' l  Secrets  of  Meat  Curing  and  Sausage 
Making.'7 

216 


l"-*±**"f^-fl"l 


ADVICE  ON  CURING  HAMS  AND  BACON. 

Query. — E.  A.  8.  &  Co.  write:  I  have  taken  a  barrel 
of  meat,  hams  and  shoulders,  which  I  cured  in  my  ice  box 
after  your  instructions,  and  I  wish  to  say  that  it  is  as 
fine  as  was  ever  produced  by  anyone.  My  ice  box  holds 
well,  standing  at  from  38  to  39  degrees,  but  it  is  small  and 
only  has  room  for  one  barrel  in  it.  I  have  made  arrange- 
ments to  try  packing  in  the  house  this  winter.  I  have  a 
closet  made  of  brick  on  both  sides  and  by  prope*  ventila- 
tion in  cold  weather  so  as  to  keep  it  from  35  to  $0  degrees, 
I  think  I  can  save  hams  all  O.  K.  in  tierces.  I  have  about 
ten  oak  tierces  for  the  purpose.  (Is  that  all  right?)  I 
have  an  old  ice  box  in  the  rear  8x8  feet  with  a  good  roof 
on  it,  walls  filled  with  sawdust.  I  would  like  to  know  if 
I  can  fill  this  with  hams  and  shoulders  when  the  weather 
gets  cold  and  just  dry  salt  them.  Can  I  save  them  by  just 
letting  them  stay  there  all  winter  until  next  spring  f  I  can 
put  in  a  layer  of  hams  and  cover  them  with  salt,  then  put 
in  another  layer  and  cover  with  salt,  and  so  on  until  I  fill 
it.  I  would  like  your  opinion  and  advice  as  to  these 
methods.  I  kept  side  meat  this  way  last  winter  just  leav- 
ing it  in  salt. 

Ans. — If  you  keep  the  temperature  of  the  small  room 
which  you  mention  at  from  35  to  40  degrees  it  will 
answer  the  purpose  for  curing.  The  oak  tierces  for 
curing  are  all  right  provided  they  are  new.  We  advise 
that  you  wash  them  out  with  scalding  hot  water,  so  as 
to  get  rid  of  the  oak  taste.  If  the  tierces  are  not  new, 
then  you  must  make  doubly  sure  that  they  are  scalded 
out  thoroughly  and  at  the  same  time  you  should  use 
our  Ozo  for  cleansing  them. 

The  old  ice-box  which  you  mention  can  be  used  for 
dry  salting  hams  and  shoulders  when  the  weather  gets 
cold,  provided  you  do  not  let  the  meat  freeze.  You 
must  not  let  the  temperature  get  below  35  degrees,  be- 
cause at  a  lower  temperature,  meat  will  not  take  on 
salt.  Hams  can  be  dry  salt  cured  just  the  same  as  side 
meats,  but  when  hams  are  very  thick,  we  would  advise 
that  you  pump  them.  Our  book,  "Secrets  of  Meat  Cur- 
ing and  Sausage  Making, "  will  give  you  full  informa- 
tion as  to  the  pumping  process  and  a  formula  for 
making  the  pumping  brine.  Hams  are  very  seldom  dry 
salt  cured;  they  are  nearly  always  sweet-pickle  cured. 
A  sweet  pickle  or  sugar  cured  ham  has  a  much  finer 
flavor  than  the  dry  salt  cured  ham. 

If  you  pack  side  meat  properly  and  overhaul  it 
regularly  until  it  is  fully  cured,  and  if  you  keep  the 
temperature  of  the  curing  room  at  about  38  degrees, 
you  will  have  no  trouble  in  keeping  dry  salt  meat 
in  salt  all  winter.  Of  course  if  you  keep  it  in  salt 

217 


too  long,  it  will  get  very  salty.  Our  book  on  curing 
meats  will  give  you  full  directions  for  dry  salt  curing. 
Hams,  after  they  are  fully  cured  in  brine,  can  be 
rubbed  with  salt  and  kept  in  a  cooler  for  several 
months,  and  if  desired,  all  winter,  but  the  shrinkage 
will  be  great  and  they  will  take  on  salt  and  might  be- 
come too  salty  for  your  trade. 

WHY  OIL  SEPARATES  PROM  LARD. 

Query. — E.  &  W.:  We  are  having  trouble  with  our 
lard;  the  oil  separates  from  the  lard  during  the  warm 
weather  so  part  of  the  lard  is  really  oil,  and  we  cannot 
use  it  in  that  condition.  Our  business  is  too  small  to 
justify  us  in  employing  a  practical  man  to  take  charge  of 
our  lard.  We  ask  you  for  your  advice. 

Ans. — To  keep  the  oil  from  separating  from  the 
lard,  you  should  carry  out  the  following  directions: 
First,  you  should  provide  yourself  with  a  lard  cooler 
with  an  agitator  attached,  as  the  lard  after  it  is  ren- 
dered and  when  it  begins  to  cool  should  be  agitated 
until  it  becomes  thick  like  cream,  before  it  is  run 
into  the  buckets.  If  lard  is  not  agitated,  when  it  is 
cooled  the  stearin  crystallizes  and  the  oil  separates 
from  the  steariD  ,  but  by  chilling  the  lard  and  by  agi- 
tating it  while  it  cools,  the  stearin  does  not  get  a 
chance  to  crystallize  and  the  oil  will  not  separate  and 
the  lard  will  keep  better  in  this  condition.  Lard  that 
is  put  up  in  winter  for  summer  use  is  much  improved 
by  adding  about  ten  per  cent  of  tallow,  but  when  this 
lard  is  sold,  it  should  be  sold  as  lard  with  ten  per  cent 
of  tallow  added.  If  you  wish  to  treat  the  lard  that 
you  have  on  hand,  we  advise  you  to  treat  it  as  fol- 
lows: For  every  100  Ibs.  of  lard,  put  100  Ibs.  of  water 
in  your  lard  kettle;  add  to  it  four  ounces  of  our  Lard 
Purifier,  and  throw  100  Ibs.  of  lard  into  this  water. 
Start  the  fire  and  gradually  heat  it  until  the  lard  is 
melted  and  is  as  hot  as  it  will  stand  without  boiling 
over.  Keep  on  stirring  the  lard  until  it  begins  to 
melt,  so  as  to  thoroughly  wash  it.  After  the  lard  is 
thoroughly  washed,  you  will  find  a  certain  amount  of 
scum  will  come  to  the  top,  skim  this  off  and  then 
allow  the  lard  to  settle  for  about  two  hours,  so  that 
all  the  water  will  separate  from  the  lard  and  settle 
down  at  the  bottom.  Skim  the  lard  off  the  top  of  the 
water  and  then  let  it  cool,  but  keep  on  agitating  it  or 
stirring  it  while  it  is  cooling,  until  it  is  thick  like 
cream. 

218 


.  LJ.  S. 


COATING  BOLOGNA  SAUSAGE  NOT 
NECESSARY  TO  PREVENT  MOULD. 

<Query. — E.  D.  writes:  I  would  like  to  ask  you  if  you 
have  anything  to  coat  bologna  with  after  making  f  I 
think  it  is  called  Gloss  or  Lustre;  have  seen  it  used,  but 
have  not  been  able  to  find  out  where  to  get  it. 

Ans. — What  you  refer  to  is  Bologna  Varnish.  The 
use  of  such  a  preparation  has  been  practically  discon- 
tinued as  it  does  not  conform  to  pure  food  laws;  it  is 
not  proper  that  a  varnish  should  be  put  on  the  outside 
of  food  of  any  kind.  Bologna  Varnish  is  made  from 
shellac,  and  shellac  is  used  in  all  kinds  of  furniture 
varnish,  so  you  can  readily  see  that  it  is  not  the 
proper  thing  to  use  on  Bologna.  In  former  years,  the 
use  of  varnish  was  quite  general,  but  it  was  finally 
discontinued,  and  is  now  practically  a  thing  of  the  past. 
If  you  want  to  prevent  your  Bologna  from  getting 
mouldy,  you  should  make  them  as  follows:  First,  cure 
the  meat  with  Freeze-Em-Pickle  as  directed  in  our 
book,  "Secrets  of  Meat  Curing  and  Sausage  Making," 
and  add  Bull-Meat-Brand  Sausage  Binder  to  the  meat, 
as  this  absorbs  the  moisture.  Bologna  made  by  the 
Freeze-Em-Pickle  Process  keeps  fine  and  will  not  mold 
for  a  reasonable  length  of  time. 

MAKING  SOAP  FROM  TALLOW. 

Query. — F.  B.  writes:  We  have  a  little  meat  business 
and  quite  often  have  on-  hand  a  surplus  of  tallow.  Now 
we  have  been  thinking  probably  we  could  put  this  into  a 
soap,  something  cheap  that  would  not  cost  us  too  much  to 
put  on  the  market.  Can  you  kindly  give  us  any  informa- 
tion in  the  matter,,  and  if  the  idea  is  a  practical  one  for 
a  small  shop  like  ours? 

Ans. — It  would  not  pay  you  to  undertake  to  make  a 
hard  soap  in  a  small  way,  as  it  would  be  necessary  for 
you  to  compete  with  other  soaps  on  the  market,  and  you 
are  aware  that  laundry  soap  sells  at  a  very  low  price 
and  is  put  upon  the  market  upon  a  very  small  margin 
of  profit.  You  would  also  find  it  quite  a  task  to  make 
hard  soap,  and  the  time  required  would  hardly  justify 
you  to  undertake  it  on  a  small  scale.  If  you  can  dis- 
pose of  soft  soap  in  your  locality,  we  would  advise  you 
to  use  your  surplus  tallow  in  that  way,  but,  of  course, 
this  suggestion  from  a  financial  point  of  view  would 
depend  entirely  upon  whether  there  is  a  sufficient  de- 

219 


IH1B 


Sc 


mand  for  such  an  article  in  your  vicinity.  Possibly 
you  could  work  up  a  trade  among  private  families  and 
sen  it  to  them  for  scrubbing  purposes,  also  to  hotels, 
stores  and  restaurants,  but  as  your  town  is  small,  you 
might  have  difficulty  in  disposing  of  a  sufficient  quan- 
tity to  make  it  pay  you.  On  the  other  hand,  it  would 
not  cost  you  much  to  make  the  experiment.  You  are 
surrounded  by  a  good  hog-feeding  country,  and  it  is 
possible  that  you  could  dispose  of  quite  a  quantity  of 
soft  soap  to  the1  farmers,  as.  it  is  a  very  fine  thing  for 
hogs,  and  the  truth  of  the  matter  is,  their  hogs  would 
be  much  better  off  if  they  would  feed  it  frequently. 
You  might  be  benefited  more  by  this  suggestion  than 
by  sales  from  other  sources. 

The  following  is  a  recipe  for  making  soft  soap  with 
potash:  To  20  pounds  of  clear  grease  or  tallow  take 
17  pounds  of  pure  white  potash.  Buy  the  potash,  in  as 
fine  lumps  as  it  can  be  procured,  and  place  it  in  the 
bottom  of  the  soap  barrel,  which  must  be  water-tight 
and  strongly  hooped.  Boil  the  grease  and  pour  it  boil- 
ing hot  upon  the  potash;  then  add  two  large  pailfuls 
of  boiling  hot  water;  dissolve  1  pound  of  borax  in  2 
quarts  of  boiling  hot  water  and  stir  all  together  thor- 
oughly. Next  morning  add  2  pails  of  cold  water  and 
stir  for  half  an  hour;  continue  this  process  until  a  bar- 
rel containing  thirty-six  gallons  is  filled  up.  In  a 
week  or  even  less,  it  will  be  ready  for  use.  The  borax 
can  be  turned  into  grease  while  boiling,  and  also  1 
pound  of  rosin.  Soap  made  in  this  manner  always 
comes,  and  is  a  first-rate  article,  and  will  last  twice 
as  long  as  that  bought  at  a  soap  factory.  The  grease 
must  be  tried  out,  free  from  scraps,  ham  rinds,  bones, 
or  any  other  debris;  then  the  soap  will  be  as  thick  as 
jelly,  and  almost  as  clear.  To  make  soft  soap  hard 
put  into  a  kettle  four  pailfuls  of  soft  soap,  and  stir 
in  it  by  degrees  about  one  quart  of  common  salt.  Boil 
until  all  the  water  is  separated  from  the  curd,  remove 
the  fire  from  the  kettle  and  draw  off  the  water  with 
a  siphon  (a  yard  or  so  of  rubber  hose  will  answer); 
then  pour  the  soap  into  a  wooden  form  in  which  muslin 
has  been  placed.  For  this  purpose  a  wooden  box,  suffi- 
ciently large  and  tight,  may  be  employed.  When  the 
soap  is  firm  turn  out  to  dry,  cut  into  bars  with  a  brass 
wire  and  let  it  harden.  A  little  powdered  rosin  will 
assist  the  soap  to  -harden  and  give  it  a  yellow  color, 
If  the  soft  soap  is  very  thin,  more  salt  should  be  added 

220 


CHICAGO,  LJ.  S.-HL 


PLANS  FOR  SAUSAGE  FACTORY. 

Query. — O.-C.  L.  writes:  I  am  now  in  business  again 
on  my  own  hook,  so  please  send  me  your  book  on  Meat 
Curing  and  Sausage  Making.  I  will,  in  the  near  future, 
equip  my  market  with  an  up-to-date  sausage  factory.  I 
have  the  following  machinery:  1  six-horse  power  gasoline 
engine,  silent  cutter,  Enterprise  machine,  1  bone  cutter,  1 
steam  boiler  for  rendering  lard,  cooking  sausage,  etc.  The 
room  I  intend  to  place  this  machinery  in  is  15x25  feet; 
would  like  to  hear  some  of  your  suggestions,  and  plans  in 
placing  the  machinery;  would  appreciate  this  very  much. 
Has  the  freezing  of  pork  sausage  any  detrimental  effect 
on  the  flavor  of  the  sausage  f  Accept  my  well  wishes. 

Ans. — The  machinery  you  enumerate  will  give  you  a 
sausage  plant  that  is  quite  complete.  We  think,  how- 
ever, that  your  robm  is  a  little  bit  small  in  which  to 
place  so  much  machinery.  If  you  could  put  the  boilei 
and  rendering  kettle  in  another  room,  away  from  the 
sausage  factory,  it  would  be  better.  You  would  prob- 
ably be  able  to  make  such  an  addition  as  would  answer 
your  purpose  at  a  very  small  cost.  This  arrangement 
would  make  it  much  more  convenient  because  the  boiler 
and  the  rendering  tank  in  your  sausage  factory  will 
make  it  very  hot.  The  arrangement  or  disposal  of  the 
machinery  will  not  make  material  difference  in  a  room 
of  the  size  mentioned.  You  can  arrange  it  most  any 
way  to  best  suit  your  convenience. 

The  freezing  of  pork  sausage  certainly  has  a  most 
detrimental  effect  on  the  flavor.  Freezing  meat  always 
tends,  to  some  extent,  to  spoil  the  flavor  of  the  meat. 
When  the  albumen  of  the  meat  is  frozen,  and  is  after- 
wards thawed  out,  the  albumen  leaves  the  cells  of  the 
meat  and  in  that  way  the  flavor  is  lost  and  the  meat 
becomes  insipid. 

PURIFYING  TALLOW. 

\Query. — T.  W.  C.  writes:  "I  am  tanking  mutton  and 
beef  tallow  together  at  40  pounds  pressure,  and  would  like 
to  know  the  best  way  to  use  your  tallow  purifier  so  I  can 
use  my  tallow  with  cottonseed  oil  to  make  a  lard  com- 
pound." 

Ans.- — It  would  not  be  practicable  to  use  our  Lard 
and  Tallow  Purifier  in  the  tank.  It  can  be  used  to 
greatest  advantage  in  an  open  jacket  kettle.  You  can 
treat  the  tallow  in  the  jacket  kettle  after  it  is  ren- 
dered and  comes  from  the  steam  tank. 


Sc  I 


HOW  PACKERS  BRAND  THEIR  HAMS 

Question. — W.  Z.  writes:  How  do  packers  brand  their 
hwtns. 

Answer. — Packers  brand  their  hams  with  Ink  made 
from  the  following  formula: 

Glucose  2*4  Ibs. 

Lampblack  ^  to  y2  lb.  ' 

Water   1%  Ibs. 

Grain  Alcohol  %  pint 

Place  the  Glucose  and  water  in  a  dish  and  heat  on 
stove  until  it  becomes  thin.  Now  take  the  Lamp- 
black, put  it  in  a  separate  dish  and  add  enough  of 
the  water  and  Glucose  so  as  to  make  a  thick  paste; 
work  this  paste  up  until  all  of  the  lumps  are  dis- 
solved. Then  take  the  Lampblack  paste  and  grad- 
ually mix  it  into  the  water  and  Glucose  until  the 
desired  shade  of  color  is  secured.  After  mixing 
thoroughly  remove  from  fire  and  set  aside  to  cool. 
When  cool  add  the  %  pint  of  Grain  Alcohol,  mixing 
thoroughly.  Keep  in  a  corked  bottle  or  can. 

Spread  a  small  quantity  of  the  Ink  thus  made 
over  a  pad  which  is  easily  made  by  taking  10  thick- 
nesses of  cheese  cloth  and  tacking  them  on  top  of 
a  flat  board.  The  branding  itself  is  done  with  an 
iron  brand  containing  such  letters  or  other  marking 
as  you  wish  to  appear  on  the  hams.  The  branding 
should  be  done  before  the  hams  are  put  into  the 
smoke  house. 

STARTING  A  BUTCHER  BUSINESS 

Query. — M.  E.  A.  writes:  Will  you  please  forward  me 
another  copy  of  your  desirable  book,  "How  to  Cure  Meat 
and  Make  Sausage"?  And  if  it  is  not  too  much  trouble , 
I  would  like  to  have  you  advise  how  it  is  best  to  start  in 
the  butcher  and  pork  packing  business  in  a  small  way. 
I  have  about  $700  capital  and  wish  to  ask  how  is  the  best 
way  to  fit  up  a  retail  store  without  too  much  expense  and 
yet  to  have  it  look  good,  and  also  to  fit  up  a  sausage 
kitchen  and  have  everything  that  a  man  needs  to  run  the 
business  successfully.  I  may  as  well  state  that  I  have  had 
lots  of  experience,  but  after  reading  your  book  and  the 
advice  that  it  gives  I  am  sure  that  even  experienced  men 
can  learn  a  lot  by  reading  it. 

Ans. — With  such  a  limited  amount  of  capital,  it 
would  be  advisable  to  buy  second-handed  fixtures. 
These  can  always  be  obtained  much  cheaper  than  new 
ones,  and  you  can  get  good  fixtures  which  will  answer 
the  purpose,  but  they  must  be  neat,  clean  and  in  good 
repair.  If  you  intend  to  do  your  own  butchering,  our 
advice  is  that  you  make  arrangements  with  some 
butcher  who  has  a  slaughter  house,  and  where  you  can 


do  your  butchering,  and  pay  him  a  certain  amount  for 
each  animal  slaughtered.  A  very  important  point  that 
we  advise  you  to  follow  is  to  sell  everything  for  cash 
only,  as  your  capital  is  not  sufficient  to  give  credit  to 
anyone.  Were  you  to  give  credit  and  make  a  lot  of 
book  accounts,  you  would  soon  run  out  of  money  and 
would  not  be  able  to  buy  large  stock  and  supplies  for 
your  market.  We  also  advise  that  you  induce  your  cus- 
tomers to  take  their  meat  home  with  them,  and  thus 
relieve  yourself  of  the  necessity  of  keeping  a  horse 
and  wagon  for  delivery  purposes.  This  would  save 
quite  an  outlay  in  capital,  and  a  great  deal  of  expense 
and  time.  You  can  then  announce  with  a  small  adver- 
tisement in  the  daily  paper  that  you  sell  for  cash  only, 
and  that  you  can  afford  to  be  more  liberal  with  your 
customers  than  you  could  if  you  carried  accounts,  and 
because  you  do  not  incur  the  expense  of  delivery. 
Such  an  advertisement  with  placards  in  your  store,  no 
doubt,  would  result  favorably.  You  must  remember  at 
all  times  that  your  capital  is  limited  and  that  you  must 
"trim  your  sails77  accordingly.  It  is  the  over-reaching 
the  limits  of  the  possibilities  of  capital  that  make  the 
most  failures  among  tradesmen.  We  would  not  advise 
you  to  advertise  meat  at  a  cut  price  because  you  sell 
for  cash;  people  do  not  want  stuff  that  is  cheap,  for  if 
you  sell  stuff  at  a  low  price,  they  imagine  there  is 
something  wrong  with  it.  Charge  the  'same  price  that 
all  the  other  butchers  do,  and  in  that  way,  keep  their 
friendship.  If  a  woman  gets  something  that  she  doesn't 
like  and  'brings  it  -back,  tell  her  that  you  are  very 
glad  she  brought  it  back,  if  it  did  not  suit  her,  because 
you  never  want  any  of  your  customers  to  keep  any- 
thing that  does  not  please  them. 

A  sausage  room  can  be  rigged  up  very  cheap;  all  you 
need  to  start  with  is  a  small  Enterprise  grinder,  so 
that  you  can  grind  up  your  trimmings  and  work  them 
into  sausage,  and  by  working  the  meat  trimmings  up 
into  the  different  formulas  that  we  give  in  our  book, 
"Secrets  of  Meat  Curing  and  Sausage  Making," 
you  will  not  have  any  loss,  as  all  of  your  trimmings 
can  be  worked  up  to  good  advantage.  You  also  should 
make  a  great  display  of  your  own  cured  corned  beef 
and  turn  out  fine  corned  beef,  so  that  when  your  cus- 
tomers buy  it,  they  are  well  pleased.  The  main  thing 
in  the  success  of  running  a  retail  market  is  that  the 
butcher  understands  how  to  buy  his  live  stock  so  that 

223 


Sc  I 


he  gets  the  right  quality  of  beef  and  gets  it  at  the 
right  price.  If  you  have  good  meats  to  sell  you  will 
have  no  trouble  in  selling  them,  but  if  you  have  poor 
goods  to  sell,  you  may  sell  them  to  a  customer  once 
or  twice,  but  the  third  time  the  customer  will  not  come 
near  you.  The  same  thing  holds  good  with  you;  if  you 
were  buying  some  of  your  supplies  from  the  jobber  and 
the  jobber  did  not  send  you  good  goods,  you  may  try 
him  once  more  and  if  he  again  sends  you  poor  goods, 
the  third  time  you  certainly  will  not  buy  from  him, 
but  you  will  go  to  some  other  jobber  who  will  give  you 
the  best  goods  for  your  money.  Your  customers  are 
just  as  smart  and  as  sensitive  as  you  are,  and  want  the 
same  kind  of  treatment  that  you  like,  so  if  you  will 
always  treat  your  customers  as  you  would  like  to  be 
treated  yourself  if  you  were  buying  meat  at  a  market, 
you  are  bound  to  meet  with  success. 

CUTTING   UP    MEATS— NECESSARY   FOB 
EXPERIENCE. 

Query. — J.  J.  writes:  I  have  decided  to  go  into  the 
meat  business  and  would  like  to  know  if  you  can  advise 
me  of  some  booklet  or  pamphlet  on  cutting  up  meat;  also 
let  me  know  the  price  of  your  book,  and  if  you  know  of 
a  good  firm  handling  butcher  supplies  and  refrigerators. 

Ans. — We  judge  from  your  inquiry  that  you  are  in- 
experienced in  the  meat  business,  and  if  such  is  the 
ease,  we  would  advise  that  you  go  to  work  for 
some  good  butcher  for  a  while  before  going  into  the 
business  for  yourself.  You  could  there  learn  the  prac- 
tical side  of  the  business,  and  provided  you  do  not  now 
understand  how  to  cut  up  meat  to  the  greatest  profit, 
you  could  acquire  knowledge  upon  these  points  which 
would  be  of  more  value  to  you  than  volumes  that  could 
be  written  upon  the  subject.  We  most  emphatically 
advise  you  to  learn  the  business  thoroughly  before  em- 
barking into  it  on  your  own  account.  We  take  great 
pleasure  in  sending  you  our  booklet," ' '  Secrets  of  Meat 
Curing  and  Sausage  Making,''  which  you  will  find  of 
great  value  to  you  in  teaching  you  to  cure  meat  and 
make  sausage. 

224 


..  LJ.  S.-HL. 


IMITATION  FREEZE-EM  PICKLE. 

Query. — L.  M.  writes:  "M — : &  ,  from  whom 

I  buy  most  of  my  butcher  supplies,  handle  an  imitation  of 
your  Freeze-Em  Pickle  which  they  claim  is  the  same  as 
your  preparation.  I  do  not  want  it  and  will  not  have  it. 
They  tried  to  convince  me  that  what  they  had  is  what  I 
want,  but  I  have  used  Freeze-Em  Pickle  for  years  and, 
knowing  from  your  advertisements  that  there  are  imita- 
tions of  it,  I  want  to  steer  clear  of  them.  Will  you  please 
send  me  the  name  of  a  jobber  handling  Freeze-Em  Pickle 
near  me?" 

Ans.— This  is  a  clear  case  of  an  attempt  for  a  sub- 
stitution of  spurious  goods  for  those  of  our  manu- 
facture. These  dealers  can  not  help  knowing  that  our 
customers  want  Treeze-Em-Pickle,  and  nothing  else, 
but  for  the  sake  of  reaping  an  illegitimate  profit,  they 
misrepresent  imitation  goods  as  being  the  same  as  ours. 
We  wish  to  state  that  there  is  only  one  Freeze-Em-Pickle, 
and  all  claims  to  the  contrary  are  absolutely  false.  They 
are  merely  the  tricks  of  illegitimate  dealers  to  pirate  the 
good  reputation  made  by  our  preparations.  In  order  to  be 
convinced  of  the  superiority  of  Freeze-Em-Pickle,  it  is 
only  necessary  to  test  it  with  any  preparation  purporting 
to  be  the  same  or  similar  to  it  and  selling  under  similar 
names,  which  are  calculated  to  deceive. 

SOURING  OP  HAM  IN  SMOKE  HOUSE. 

Query. — M.  P.  M.  writes:  "I  am  having  trouble  with 
my  hams  souring  in  the  smokehouse.  They  seem  to  get  too 
much  smoke.  What  can  you  suggest  that  will  help  me 
to  avoid  this  trouble  and  to  keep  my  hams  sweett" 

Ans. — You  are  mistaken  in  supposing  that  your 
hams  sour  from  getting  too  much  smoke;  that  is  not 
the  trouble.  Hams  will  not  sour  from  such  cause. 
Your  trouble  is  owing  entirely  to  the  fact  that  the 
hams  are  not  properly  and  fully  cured  before  going 
into  the  smoke  house.  Smoke  aids  to  preserve  hams 
and  will  not  cause  them  to  sour.  They  sour  because 
the  portion  that  has  not  been  thoroughly  cured,  which 
is  generally  close  to  the  bone,  has  not  been  reached 
by  the  brine.  In  many  cases  souring  comes  from  im- 
perfect chilling  of  meat  before  putting  it  into  the 
brine;  then  again  you  may  not  have  overhauled  the 
meat  at  the  proper  time  and  with  the  frequency  which 

225 


Sc 


good  curing  requires.  In  the  first  place,  the  hog  should 
not  be  killed  when  overheated  or  excited.  Second, 
after  they  have  been  scalded  and  scraped,  they  must 
be  dressed  as  quickly  as  possible,  washed  out  thor- 
oughly with  clean  water,  then  split  and  allowed  to 
hang  in  a  well  ventilated  room  until  partly  cooled  off. 
They  should  then  be  run  into  a  cooler  or  chilling 
room  as  quickly  as  possible,  where  the  temperature 
should  be  reduced  to  32  to  34  degrees  Fahrenheit.  They 
should  be  allowed  to  thus  chill  for  24  hours  for  medium 
size  hogs.  When  hogs  are  properly  chilled,  the  tem- 
perature of  the  inside  of  the  ham  or  shoulder  will 
not  be  more  than  one  to  one  and  one-half  degrees 
higher  than  the  cooler.  Those  without  ice  machinery 
for  curing,  who  are  using  common  ice  houses,  can  em- 
ploy the  crushed  ice  method  for  chilling  the  meat.  By 
this  is  meant  to  put  the  meat  on  the  floor  and  throw 
cracked  ice  over  it,  and  thus  allow  it  to  remain  over 
night.  After  being  thoroughly  chilled,  the  hams  must 
undergo  the  various  processes  which  you  will  find  set 
forth  in  our  book,  "Secrets  of  Meat  Curing  and  Sau- 
sage Making,77  which  we  take  pleasure  in  sending  to 
you  free  of  charge.  If  you  will  follow  the  directions 
contained  in  this  book  you  will  never  have  trouble  with 
soured  hams  from  imperfect  curing  or  other  causes. 

GLEANING  CASINGS. 

Query. — S.  &  H.  write:  "I  would  like  to  know  if  you 
have  any  preparations  for  cleaning  casings.  We  clean  all 
the  casings  we  get  and  would  like  to  get  some  chemicals 
to  take  the  tallow  and  lard  off  of  them." 

Ans. — There  is  no  preparation  that  will  free  the  lard 
from  casings.  If  'you  use  something  that  is  strong 
enough  to  take  off  the  fat,  it  will  eat  up  the  casings  as 
well.  The  only  thing  practicable  that  can  be  done  is 
to  wash  the  casings  thoroughly  and  change  the  water  a 
number  of  times.  In  the  last  washing  water  it  would 
be  advisable  to  put  in  some  washing  soda  as  that  will 
soften  the  water  and  assist  in  cleaning  the  casings.  The 
fat  you  will  have  to  remove  by  hand.  There  are  ma- 
chines made  for  removing  the  fat  from  casings,  but  it 
w-ill  not  pay  you  to  go  to  the  expense  of  making  such 
a  purchase  unless  you  clean  a  very  large  amount  of 
casings  per  day. 

226 


CAUSE  OF  "RUSTY"  MEAT. 

Query. — R.  J.  B.  writes:  "We  keep  our  meat  in  an  ice 
box  35  degrees  cold  and  the  barrels  we  used  in  curing  it 
were  galvanized,  and  we  have  used  them  for  five  years. 
We  use  the  regular  pickling  salt.  Our  meat  comes  out 
rusty.  What  can  you  suggest?" 

Ans. — If  your  cooler  is  kept  at  35  degrees,  you  must 
have  an  ice  machine  instead  of  the  regular  ice  box  or 
cooler,  and  35  degrees  is  too  cold  for  curing  purposes. 
An  even  temperature  of  38  degrees  is  the  proper  one 
for  curing  meat,  and  all  packers  who  use  ice  machines 
should  endeavor  to  keep  their  coolers  at  a  temperature 
not  varying  from  37  to  39  degrees,  and  they  never 
should  be  allowed  to  get  above  40  degrees.  Meat  will 
not  cure  in  any  brine  or  take  on  enough  salt  when  dry 
salted  if  stored  in  a  room  that  is  below  36  degrees.  If 
meat  is  packed  even  in  the  strongest  kind  of  brine 
and  put  into  a  cooler  which  is  kept  at  32  to  33  degrees 
and  thus  left  at  this  degree  of  cold  for  three  months, 
it  will  come  out  of  the  brine  only  partly  cured;  it  will, 
therefore,  only  keep  for  a  short  time  and  will  start  to 
decompose  when  taken  into  a  higher  temperature.  If 
you  have  used  galvanized  iron  tanks  for  five  years,  it 
is  possible  that  the  zinc  or  the  galvanizing  is  worn  off 
on  the  inside  of  the  vats  so  as  to  expose  the  iron. 
Brine  will  rapidly  rust  iron  and  that  will  cause  your 
meat  to  become  rusty.  Galvanized  iron  tanks  for  cur- 
ing are  all  right  until  the  galvanizing  is  worn  off  and 
the  moment  this  happens,  the  tanks  are  useless  for 
curing  purposes.  Salt  that  is  rusted  or  salt  that  is 
shoveled  with  a  rusty  shovel  will  also  cause  rusty  meat. 
It  is  absolutely  necessary  that  the  salt  be  pure  and  free 
from  rust.  If  live  stock  is  driven  for  some  distance 
and  slaughtered  while  it  is  overheated,  the  meat  will 
not  cure  properly  and  will  also  turn  out  rusty.  Stock 
that  has  been  driven  should  always  be  allowed  to  re- 
main in  the  pens  over  night.  We  send  you  our  book, 
' '  Secrets  of  Meat  Curing  and  Sausage  Making, J  J  which 
you  will  find  full  of  valuable  information  in  reference* 
to  curing  of  meat.  If  you  will  follow  the  directions 
contained  therein  closely,  you  will  always  have  good 
results. 


Sc  C 


SALT  FOR  BRINE— BOILING  BRINE- 
ROPY  BRINE. 

Query. — W.  M.  writes:  "Is  common  barrel  salt  or  rock 
salt  the  best  and  cheapest  to  use  for  making  brine  f  I 
have  been  using  rock  salt  and  I  think  it  is  sweet,  but  in 
using  rock  salt  I  have  to  boil  it  in  order  to  dissolve  the 
salt.  Is  it  necessary  to  boil  the  water  if  it  is  pure?  I  am 
having  trouble  with  my  brine.  It  becomes  jelly-like  in 
summer  and  in  winter.  What  is  the  cause  of  this?" 

Ans. — Evaporated  salt,  or  what  is  known  as  the  or- 
dinary barrel  salt  of  a  good  quality,  is  generally  ap- 
proved by  butchers  for  making  brine.  Eock  salt  is 
much  used  by  the  large  packers,  as  it  is  a  stronger 
salt,  but  their  facilities  for  curing  meat  are  altogether 
different  from  those  of  the  butcher  and  the  ordinary 
curer. 

It  is  not  necessary  to  boil  the  water  for  brine  if  you 
know  it  to  be  perfectly  pure.  If  its  purity  is  doubted, 
it  should  always  be  boiled  and  the  impurities  which 
rise  to  the  top  should  be  thoroughly  skimmed  off,  or  if 
they  precipitate  the  water  should  be  carefully  drawn 
off.  When  brine  becomes  jelly-like,  you  mean  that  it 
gets  ropy.  This  condition  is  owing  to  a  great  many 
causes;  sometimes  it  is  due  to  the  sugar  which  may 
be  of  low  grade  or  unrefined,  or  where  molasses  and 
syrup  are  used,  it  quite  often  results.  The  best  grade 
of  granulated  sugar  should  always  be  used  for  brine. 
Sometimes  the  ropiness  of  brine  is  due  to  the  pack- 
ages in  which  the  meat  is  cured.  This  is  especially  true 
when  syrup  barrels  are  used.  One  of  the  most  common 
causes  of  ropy  brine  is  owing  to  the  fact  that  the  meat 
is  cured  in  too  warm  a  temperature.  If  the  curing  tem- 
perature is  kept  from  38  to  40  degrees,  the  brine  will 
remain  thin  and  not  get  ropy,  but  there  is  always  risk 
in  a  temperature  higher  than  we  have  given.  If  the 
meat  has  not  been  properly  chilled  before  putting  it  in 
pickle,  ropiness  will  also  result.  Great  care  should 
always  be  given  to  meat  before  putting  it  in  the  brine, 
as  it  will  become  soft  and  spongy  if  not  chilled 
through  to  the  bone.  When  in  this  condition  it  be- 
comes pickle-soaked  and  contaminates  the  brine. 


.U.S.A. 


PACKING  EGGS. 

Query. — D.  B.  writes:  "I  have  been  using  your  goods 
for  some  time  back  and  they  give  the  best  of  satisfaction. 
Can  you  give  me  a  good  recipe  for  packing  eggs?" 

Ans. — You  will  find  the  following  very  efficient  for 
preserving  eggs:  To  each  pailful  of  water  add  two 
pints  of  fresh  slaked  lime,  one  pint  of  salt  and  one 
ounce  of  White  Berliner  Konservirungs-Salze;  mix  well 
and  then  fill  a  barrel  half  full  of  this  fluid,  put  the 
eggs  into  it  and  they  will  keep  for  a  long  time.  The 
eggs,  of  course,  should  be  stored  in  a  cool  room.  A 
cool  cellar  will  answer,  but  the  temperature  should 
never  be  allowed  to  get  too  low — never  lower  than  38 
degrees. 

HOW  TO  TEST  VINEGAR. 

Query. — G.  G.  writes:  "Do  you  sell  a  thermometer  or 
gauge  for  testing  vinegar  f  How  am  I  to  know  the  degree 
of  strength  of  the  vinegar  without  a  gauge?" 

Ans. — Vinegar  is  tested  with  a  special  apparatus 
called  a  Twitchel  Tester.  Unless  you  use  large  quan- 
tities of  vinegar,  it  would  hardly  pay  you  to  go  to  the 
expense  of  buying  such  an  apparatus  as  they  are 
rather  expensive  and  cost  about  $15  each.  If  you  buy 
the  vinegar  by  the  barrel  from  the  wholesale  grocers 
and  specify  the  degree  of  strength,  they  will  give  you 
the  article  desired.  If  you  have  any  doubts  as  to  the 
purity  of  vinegar  there  are  various  ways  to  test  its 
purity.  The  adulterant  of  vinegar  is  sulphuric  acid, 
which  increases  its  indicated  strength.  Sulphuric  acid 
can  be  detected  by  placing  some  of  the  vinegar  to 
be  tested  in  a  saucer.  Put  some  white  sugar  in  the 
vinegar  and  evaporate  to  dryness  by  placing  the 
saucer  on  top  of  a  boiling  water  kettle.  After  the 
water  has  evaporated  if  the  sugar  turns  black,  the 
vinegar  contains  an  adulterating  acid.  In  lieu  of  a 
saucer,  a  teacup  can  be  used  in  which  the  vinegar  and 
sugar  can  be  placed.  The  cup  can  then  be  placed  in 
a  basin  of  hot  water  in  which  it  can  be  allowed  to  float 
until  the  vinegar  in  the  cup  is  evaporated.  If  the 
vinegar  contains  free  sulphuric  acid  the  dry  sugar  will 
be  found  to  be  blackened.  These  are  simple  methods 
and  are  claimed  to  be  more  accurate  as  a  test  than  the 

229 


use  of  the  Barium  Chloride  Test.  The  Barium  Chloride 
Test  is  as  follows:  Mix  one  ounce  of  Chloride  of 
Barium  with  ten  ounces  of  water.  A  little  of  this  mix- 
ture dropped  in  vinegar  will  quickly  test  its  purity. 
If  the  vinegar  contains  sulphuric  acid,  this  mixture 
will  make  it  turn  flaky  at  once,  but  if  it  remains  clear 
and  shows  no  change,  the  vinegar  is  free  from  sul- 
phuric acid  adulteration.  Sulphuric  acid  makes  vine- 
gar show  a  very  'high  test  when,  as  a  matter  of  fact, 
it  is  of  very  poor  real  vinegar  strength. 

SEPARATING  WATER  FROM  LARD. 

Query. — C.  W.  writes:  "I  have  my  lard  in  such  a  shape 
that  I  don't  know  what  to  do  with  it.  It  seems  that  the 
water  will  not  separate  from  the  lard  and  the  mixture 
stays  about  the  thickness  of  cream  and  about  as  white. 
Can  you  give  me  any  instructions  or  advice? 

Ans. — To  overcome  your  difficulty,  we  would  advise 
you  to  remelt  the  lard  and  heat  it  quite  hot,  even  up  to 
190  to  200  degrees,  but  do  not  let  it  come  to  a  boil. 
Then  let  the  lard  settle.  The  water  and  impurities 
will  settle  to  the  bottom.  The  lard  will  rise  to  the  top. 
If  you  heat  the  lard  to  the  boiling  point  of  water,  that 
is,  212  degrees,  it  would  do  no  harm  except  that  the 
lard  will  then  foam  and  you  will  have  to  be  careful 
so  that  it  (Joes  not  foam  over  the  top  of  the  kettle. 
When  it  foams,  it  will  bring  the  impurities  to  the  sur- 
face, besides  much  of  the  moisture  will  evaporate. 
Either  of  these  methods  will  remove  your  difficulty. 
You  can  dry  the  lard  by  heating  it  sufficiently  or  you 
can  melt  the  lard  and  have  it  hot  enough  so  that  the 
water  will  settle  to  the  bottom.  After  the  lard  is 
melted,  dip  it  from  the  kettle,  or  if  you  have  a  lard 
cooler,  run  it  into  the  lard  cooler;  be  careful,  though, 
that  all  water  which  may  be  at  the  bottom  of  the  kettle 
is  drawn  off  first  if  your  intend  to  run  the  lard  into  a 
lard  cooler.  You  will  have  to  get  rid  of  the  water  that 
is  in  the  lard,  so  do  not  stir  the  lard  while  the  water 
is  still  in  the  kettle.  If  you  dip  the  lard  out  of  the 
top  of  the  kettle  and  place  it  in  a  lard  tierce,  when  the 
lard  begins  to  cool,  you  can  stir  it  and  keep  on  stirring 
it  until  it  is  thick  like  cream;  it  should  then  be  run 
into  buckets.  You  can  readily  understand  that  if  there 
is  a  large  per  cent  of  water  in  the  lard,  it  will  keep 
the  lard  soft,  Yraich  is  the  trouble  you  are  now  having. 

230 


3. 


COLORING      SAUSAGE      MEAT      ARTIFI- 
CIALLY IS  ILLEGAL. 

Query. — J.  R.  B.:  Will  you  send  me  a  guarantee  that 
your  Rosaline  for  coloring  sausage,  etc.,  will  stand  the 
Pure  Food  Law?  Also  state  particulars  of  Potato  Flour, 
and  whether  it  is  guaranteed  or  not  to  &e  pure.  I  want 
to  use  the  goods,  and  the  house  I  deal  with  won't  guar- 
antee them  to  me. 

Ans. — In  reply  to  your  inquiry  we  beg  to  say  that 
Rosaline  for  coloring  bologna  or  other  sausage  would 
not  be  legal  under  your  state  law.  However,  you  can 
produce  even  a  better  sausage,  both  in  appearance  and 
taste,  by  using  Freeze-Em-Pickle  according  to  the  di- 
rections given  in  the  enclosed  circular,  "A.  New  Way 
to  Make  Bologna  and  Frankfort  Sausage. "  Freeze- 
Em-Pickle  is  legal  in  your  state  as  well  as  all  other 
states,  as  it  does  not  contain  any  ingredient  that  has 
been  ruled  against  under  any  of  the  food  laws.  We 
would  urge  you  to  adopt  this  method  of  making  your 
sausage,  not  only  because  it  complies  with  your  law, 
but  because  you  will  make  better  sausage  and  will 
save  yourself  from  loss  of  the  meat  juices  which  would 
be  lost  if  you  made  your  sausage  in  the  old  way.  As 
regards  potato  flour,  we  do  not  handle  this  product  and 
are  not  interested  in  it.  Bull-Meat-Brand  Sausage  Bind- 
er, our  guaranteed  binder,  is  far  superior  to  potato  flour 
for  this  purpose,  and  it  is  legal  in  your  state  if  used  in 
the  proportion  of  not  to  exceed  5  per  cent,  which  will 
bind  your  sausage  very  nicely,  and  be  greatly  to  vour 
advantage.  Bull -Meat- Brand  Sausage  Binder  is  a  pure 
and  wholesome  article  of  food  in  itself;  it  tends  to  absorb 
the  juices  and  fats  and  helps  retain  them  in  the  sausage 
when  it  is  cooked,  thus  making  a  more  palatable  and 
pleasing  sausage  than  where  no  binder  is  used.  When- 
ever a  sausage  in  which  a  binder  has  been  used  is  shipped 
out  of  the  state,  it  is  necessary  to  label  the  container  to 
show  that  a  binder  was  used,  in  order  to  comply  with  the 
National  Meat  Inspection  Law,  which  controls  the  inter- 
sta*«  shipment  of  all  meat  food  products.  Freeze-Em- 
Pickle  and  Bull- Meat  Sausage  Binder  are  guaranteed  by 
us  under  the  Pure  Food  Laws,  and  every  package  of  these 
preparations  leaving  our  factory,  carry  a  label  to  this  effect. 
Unless  these  preparations  comply  with  the  Pure  Food  Law, 

231 


we  could  not  afford  to  put  our  guarantee  on  the  pack- 
age. You  will  find  Freeze-Em-Pickle  a  very  valuable 
aid  to  you  for  other  purposes  than  for  making  your 
Bologna,  Frankfort  and  other  sausage.  By  its  cise  you 
can  make  very  fine  hams,  breakfast  bacon,  shoulders, 
corned  beef,  etc.  If  there  are  any  other  questions  you 
would  like  to  ask,  we  shall  be  pleased  to  have  you 
write  us,  and  we  hope  you  will  order  a  case  of  Freeze- 
Em  -  Pickle  and  a  barrel  of  Bull  -  Meat  -  Brand  Sausage 
Binder,  as  their  use  will  quickly  convince  you  that  you 
can  not  afford  to  do  business  without  them. 

WHITENING  AND   PURIFYING   TALLOW. 

Query. — Messrs.  S.  B.  write:  "We  render  our  tallow 
and  other  slaughter  house  offal  all  together  in  the  regular 
tanks,  and  we  would  like  to  inquire  whether  you  have  any- 
thing that  will  whiten  it  after  it  is  rendered." 

Ans. — You  can  treat  the  tallow  and  whiten  and 
purify  it  after  you  have  rendered  it  in  the  regular 
manner  in  your  tank  if  you  are  willing  to  go  to  the 
additional  labor  of  treating  it  in  your  open  jacket 
kettle.  The  proper  way  to  do  is  to  fill  your  open 
jacket  kettle  or  caldron,  whichever  you  may  use, 
about  one-third  full  of  hot  water;  dissolve  in  this  a 
one-pound  package  of  our,  Lard  and  Tallow  Purifier, 
then  on  top  of  this  put  the  tallow  after  you  have  ren- 
dered it.  It  will  make  no  difference  whether  the  tallow 
is  hot  or  whether  it  is  cold.  Get  the  water  boiling  hot; 
stir  the  water  and  the  tallow  frequently,  about  two 
minutes  each  time.  This  stirring  should  be  at  inter- 
vals of  about  five  minutes  for  from  fifteen  to  twenty 
minutes;  then  turn  off  the  heat  and  permit  the  tal- 
low to  settle;  next  skim  off  the  tallow  from  the  top. 
More  tallow  can  be  treated  in  the  same '  solution  in 
the  same  manner;  in  fact,  you  can  use  the  same  solu- 
tion in  the  jacket  kettle  two  or  three  times.  It 
should  then  be  renewed  with  a  fresh  solution  because 
the  water  will  become  impure,  as  the  impurities  of  the 
tallow  remain  in  the  water  and  contaminate  it;  while 
in  this  condition  the  Tallow  and  Lard  Purifier  will 
exhaust  its  strength.  Of  course,  more  Lard  and  Tal- 
low Purifier  could  be  added  to  the  same  solution,  but 
it  is  advisable  to  change  the  water  occasionally  as  it 
will  p.id  materially  in  purifying  the  tallow. 

232 


.'U.  S.A. 


MEAT  MOULDING  IN  A  COOLER. 

Query. — M.  &  8.  Co.:  Please  forward  to  us  one  of  your 
brine  tester  hydrometers.  Ought  fresh  beef  to  mould  in 
a  cooler  where  the  temperature  is  36  degrees,  after  being 
in  there  ten  to  fourteen  days?  We  have  lost  meat  this  way 
in  a  cooler  with  three  coats  of  white  lead  throughout  and 
the  temperature  maintained  by  ice.  Not  only  has  meat 
moulded,  but  it  has  had  a  pine  taste. 

Ans. — As  requested,  we  have  sent  you  a  hydrometer 
by  express.  You  wish  to  know  if  fresh  beef  stored  in 
a  cooler  ten  or  twelve  days  should  begin  to  become 
mouldy.  You  say  that  your  cooler  is  cooled  by  ice  and 
that  its  temperature  is  36  degrees.  We  are  inclined 
to  believe  that  your  thermometer  is  not  accurate.  It 
would  be  very  difficult  to  get  the  temperature  of  a 
cooler  down  to  36  degrees  with  ice.  If  an  ice  box  is 
kept  closed  from  Saturday  night  until  Monday  morn- 
ing the  temperature  runs  down  to  36  or  37  degrees, 
but  where  it  is  in  constant  use,  and  opened  from  time 
tc  time  throughout  the  day  it  is  almost  impossible 
tc  reduce  the  temperature  to  36  degrees,  unless  the 
cooler  is  a  very  small  one  and  a  large  amount  of  ice 
is  packed  in  the  ice  chamber  above.  Try  another 
thermometer.  It  is  important  to  have  one  that  is  right. 
Do  not  buy  a  cheap  thermometer  for  a  cold  storage 
tester.  If  your  cooler  is  constructed  properly  it  should 
be  perfectly  dry  and  all  the  drip  water  drained  with- 
out entering  the  storage  chambers.  A  cooler,  even 
when  cooled  with  ice,  should  be  so  dry  on  the  inside 
that  a  match  might  be  struck  on  the  sides.  If  the 
cooler  is  moist,  there  is  no  need  to  search  further  for 
the  cause  of  your  meat  moulding.  If  the  cooler  is 
perfectly  dry  then  the  beef  will  keep  about  two  weeks 
without  moulding,,  then  it  is  liable  to  mould  slightly, 
but  not  enough  to  do  any  harm.  It  is  frequently 
stored  three  weeks  before  it  is  consumed,  and  when 
kept  that  long  it  is  tender  and  juicy — in  other  words, 
it  is  "ripe. "  You  say  that  your  meat  tastes  of  pine. 
You  did  not  state  whether  or  not  your  cooler  was  a 
new  one  or  not.  If  it  is  a  new  one  and  has  been 
properly  constructed  it  should  not  give  meat  a  taste; 
if  it  has  been  made  from  boards  not  thoroughly  dry 
it  will  cause  meat  to  taste  of  pine  and  it  might  even 
.  be  responsible  for  some  mould.  Then  again  the  walls 

233 


Sc 


may  have  been  stuffed  with  green  pine  sawdust,  and 
this  will  cause  trouble.  It  may  be  that  your  cooler 
is  a  home-made  one,  not  properly  constructed;  perhaps 
the  circulation  is  not  right.  You  merely  state  that 
the  meat  moulds  and  tastes  of  pine,  whereas  you 
should  have  given  full  details.  If  you  will  send  us  a 
drawing  of  your  cooler  and  full  details  we  will  be 
able  to  give  you  the  cause  of  your  trouble  and  th« 
remedy  as  well. 

CAUSE  OF  FAILURE  IN  CURING  BACON. 

Query. — T.  K.  writes:  "We  have  been  having  trouble 
with  our  bacon.  We  put  it  down  in  second-hand  lard 
tierces  which  we  got  from  the  large  bakers  here.  We 
thoroughly  cleansed  them  with  boiling  water  before  using 
them,  and  have  been  careful  to  weigh  everything  and 
measure  the  water  we  made  the  brine  out  of.  We  used 
brown  sugar,  the  same  as  we  have  always  used  previous 
to  this  time.  Our  bacon  was  thoroughly  cooled  out  before 
it  was  salted,  and  was  never  frozen.  After  being  put  in 
the  pickle,,  we  let  it  stand  in  the  back  part  of  the  shop, 
where  the  temperature  was  often  below  freezing,  but  never 
cold  en&ugh  to  freeze  the  meat  in  the  brine.  We  repacked 
it  by  moving  from  one  tierce  to  another,  always  putting 
the  same  brine  on  the  meat.  We  usually  let  our  bacon 
in  the  brine  for  six  weeks,  unless  it  is  very  heavy,  then  we 
let  it  in  a  longer  time.  We  usually  keep  four  tierces  full, 
and  by  moving  from  one  to  another  always  have  the  last 
one  ready  to  take  out  and  smoke.  We  used  just  the  com- 
mon barrel  salt  and  have  always  had  good  results  until 
now;  in  fact,  this  time  the  meat  is  perfectly  sweet,  but 
the  fat  of  it  is  very  dark  colored,  while  heretofore  it  has 
always  been  nice  and  white.  We  do  all  our  own  killing. 
If  you  can  tell  us  what  we  have  done  wrong,  we  would 
like  to  knoiv,  as  we  are  always  trying  to  improve  when- 
ever we  can.'' 

Ans. — You  have  been  very  fortunate  indeed  to  have 
escaped  trouble  if  you  have  always  cured  your  bacon 
as  you  explain.  There  are  many  things  which  you 
have  done  while  curing  which  are  likely  to  cause  you 
serious  trouble,  and  which  should  never  be  done  in  the 
future.  You  are  lucky  that  some  of  the  meat  did  not 
spoil  completely.  It  is  never  advisable  to  use  lard 
tierces  for  curing,  as  the  the  lard  is  run  into  the  tierces 
while  hot,  and  the  fat  naturally  soaks  into  the  wood. 
This  fat  in  time  becomes  rancid,  and  is  likely  to  con- 
taminate the  brine  and  also  the  meat,  even  though  you 
pcald  out  the  tierces,  you  do  not  get  the  grease 

234 


out  of  the  pores  of  the  wood.  It  is  always  best  and 
safest  to  use  new  tierces  for  curing  purposes;  in  fact, 
there  is  great  risk  in  using  anything  else.  You  should 
never  use  brown  sugar  for  sweet  pickle,  but  the  very 
best  grade  of  granulated  sugar.  Brown  sugar  is  always 
more  likely  to  contain  foreign  substances  detrimental 
to  the  brine,  and  in  most  cases  causes  the  brine  to  turn 
ropy,  sometimes  even  causing  it  to  ferment.  The  purest 
of  sugar  should  always  be  used  for  sweet  pickle.  You 
have  deviated  from  one  of  the  greatest  essentials  to 
successful  curing  by  not  observing  the  most  important 
of  all  requirements  and  that  is  an  even  temperature 
of  about  38  degrees  during  the  entire  period  of  curing. 
You  state  that  your  meat  was  sometimes  in  a  tem- 
perature below  freezing  point,  but  never  cold  enough 
to  freeze  the  meat  in  the  brine.  Such  a  degree  of 
temperature  is  enough  to  ruin  your  meat,  as  the  curing 
room  should  never  be  allowed  to  go  below  36  degrees. 
The  moment  you  get  the  temperature  below  36  degrees, 
the  meat  ceases  tO)  take  on  salt  and  will  not  cure; 
besides,  it  is  likely  to  spoil  in  the  brine.  It  is  all 
right  to  cure  heavy  Breakfast  Bacon  six  weeks,  but 
bacon  from  light  or  small  hogs  will  cure  perfectly  in 
twenty  to  twenty-five  days.  The  meat,  however,  at  a 
temperature  below  freezing  point  would  not  cure  in  six 
weeks  or  even  in  a  much  longer  time.  We,  of  course, 
understand  that  the  temperature  in  your  curing  room 
was  not  always  below  the  freezing  point,  but  it  should 
never  be  that  cold. 

We  are  going  to  send  you  free  of  charge  our  book, 
''Secrets  of  Meat  Curing  and  Sausage  Making/ '  and 
we  will  ask  you  to  read  carefully  all  we  have  to  say  on 
" General  Hints  for  Curing  Meats,7'  which  covers  the 
entire  process,  including  chilling,  overhauling,  pump- 
ing, packing,  temperature,  etc.  You  will  also  note  that 
we  advise  against  the  use  of  molasses  and  syrup  bar- 
rels, as  they  are  liable  to  cause  ropiness  of  the  brine. 
Also  note  what  we  have  to  say  in  regard  to  the  hand- 
ling of  meat  in  curing,  the  chilling  room,  the  condition 
of  the  meat,  and  the  proper  time  to  slaughter.  If  you 
will  read  carefully  all  we  have  to  say  in  reference  to 
curing  in  this  book  and  will  follow  our  methods  and  in- 
structions, you  cannot  fail  to  turn  out  the  finest  kind 
of  mild  cured  sweet  pickled  meat,  having  a  most  de- 
licious flavor  and  a  beautiful  appearance.  We  ask  you 
to  make  the  trial  and  report  results. 

235 


Sc  CO. 


HOW  TO   TREAT  PORK   WHICH   IS   TOO 
SALTY. 

Query. — F.  B.  writes:  "We  have  about  twenty  barrels 
of  pork  that  have  become  very  salty  in  the  brine.  What 
would  you  do  and  how  can  we  get  the  brine  out?" 

Ans. — Salt  pork  is  usually  put  down  in  very  strong 
brine,  therefore  it  is  perfectly  proper  that  pickled 
pork  should  be  very  salty.  If  it  is  desired  to  store  the 
pork  for  a  long  time,  it  should  be  left  in  the  strong 
brine  and  in  order  to  freshen  it  so  that  it  will  not 
be  so  salty,  the  pork  should  be  washed  in  fresh  water. 
It  is  best  to  handle  one  barrel  at  a  time  as  it  is  to  be 
sold  or  used  in  the  market.  The  water  in  which  the 
pork  is  soaked  should  be  as  cold  as  possible;  in  fact, 
it  would  do  no  harm  to  put  a  little  ice  in  it.  By  allow- 
ing the  pickled  pork  to  soak  in  the  fresh  water,  a  great 
1  deal  of  the  salt  will  be  drawn  from  the  meat.  The 
meat  should  be  soaked  twenty-four  hours  altogether, 
and  during  the  daytime  the  water  should  be  changed 
every  six  hours.  After  the  meat  has  been  soaked,  it 
can  be  placed  in  a  mild  brine,  which  should  not  be 
over  40  degrees  strength,  but  if  the  meat  can  be  dis- 
posed of  in  a  few  days,  it  is  not  necessary  to  keep  it 
in  the  brine  at  all.  It  will  be  sufficient  to  place  it  on 
a  shelf  in  the  ice  box;  at  the  end  of  three  or  four  days, 
it  might  be  necessary  to  wash  it  off  with  fresh  water. 

IMITATION    BULL -MEAT -BRAND 
SAUSAGE  BINDER. 

QUERY.— G.  H.  F.  writes  :  "We  recently  ordered  from  a  jobber 
50  Ibs.  ot  Freeze-Em  Pickle  and  100  Ibs.  of  Bull-Meat  Sausage  Bind- 
er. The  Freeze-Em  Pickle  was  not  shipped  but  we  received  a 
barrel  of  what  is  claimed  to  be  Bull-Meat  Sausage  Binder.  We 
notice  that  the  Bull-Meat  Sausage  Binder  is  not  put  up  in  the 
regular  way.  It  is  in  a  plain  keg  without  any  of  your  labels  upon 
it.  "We  are  suspicious  about  its  genuineness.  Do  you  ever  ship 
Bull-Meat  Sausage  Binder  in  this  way?  As  yet  we  have  not 
opened  the  package  to  test  it. 

Ans. — You  can  rest  assured  that  you  have  not  re- 
ceived our  goods  and  you  should  return  them  at  once. 
We  never  pack  goods  of  ours  of  any  description  except 
in  our  well  known  packages  with  labels  on  the  outside 
and  circulars  inside.  We  never  sell  Bull-Meat-Brand 
Sausage  Binder  in  any  other  manner  than  in  red  drums, 
which  are  familiar  to  you  and  the  trade  generally.  These 
drums  vary  only  in  size,  otherwise  they  are  identical 
in  every  particular.  They  have  our  large  label  on  the 


.  LJ.  S.-FL. 


head  and  our  long  label  on  the  side,  just  as  you  see 
them  illustrated  in  the  cuts  which  you  will  find  in  our 
circulars  and  advertisements.  You  have  received  some 
substituted  article  which  the  shipper  has  sought  to  im- 
pose upon  you  with  the  hope  that  you  would  not  ques- 
tion its  genuineness.  We  leave  to  your  own  ideas  of 
fairness  as  to  just  how  such  a  firm  should  be  regarded. 
Our  goods  are  the  first  and  genuine  of  their  kind  and 
have  won  great  prestige  among  butchers  all  over  the 
United  States.  Unscrupulous  parties  in  trade  seek  to 
reap  some  advantage  from  our  great  reputation  by 
substituting  worthless  preparations  upon  which  they 
make  a  big  profit.  You  should  always  be  careful  in 
ordering  your  goods  to  specify  the  article  wanted  and 
insist  that  the  name  of  B.  Heller  &  Co.  shall  be  upon 
the  package  and  that  you  will  accept  no  other.  Upon 
receiving  the  goods,  you  should  always  inspect  the 
labels  and  see  that  they  are  ours.  Do  not  be  misled  by 
similar  names  or  packages  resembling  ours. 

COMPLYING  WITH  FOOD  LAWS  IN  CUR- 
ING  MEATS. 

Query. — F.  K.  writes:  "We  should  like  to  have  you 
inform  us  what  we  can  use  in  our  state  for  curing  meat 
and  at  the  same  time  keep  within  the  restrictions  of  the 
law.  They  have  prosecuted  butchers  all  over  the  state  of 
Pennsylvania  for  using  preservatives  of  some  kinds,  and 
it  leaves  everyone  in  the  meat  business  at  a  loss  to  know 
what  to  do.  We  can't  keep  meat  or  cure  it  without  using 
preservatives  of  some  kind.  What  would  you  advise  us 
to  do?" 

Ans. — We  manufacture  a  preparation  known  as 
Freeze-Em-Pickle,  which  can  be  used  for  curing  pur- 
poses and  fully  keep  within  the  requirements  of  all 
food  laws,  both  state  and  National,  as  well  as  laws 
of  foreign  countries.  This  article  can  be  used  in 
all  kinds  of  sausage,  fresh  or  dried.  We  guarantee 
that  the  use  of  this  article  will  not  in  any  manner  con- 
flict with  the  pure  food  laws  of  your  state,  and  you  are 
perfectly  safe  in  using  it.  Its  uses  are  so  various 
that  it  would  be  impossible  for  us  to  give  full  direc- 
tions for  using  it  within  the  limits  of  these  columns, 
but  we  take  pleasure  in  sending  you  a  booklet  which 
will  give  you  all  necessary  instructions  and  much 
other  valuable  information. 


KEEPING    CURED    MEATS    IN    CELLARS 
DURING  SUMMER. 

Query. — We 'have  not  enough  cooler  room  to  cure  meat 
during  the  summer  time,  and  we  want  to  know  if  there  is 
any  way ,  we  can  keep  cured  meat  in  our  cellar  during 
June  weather  without  it  becoming  too  salty. 

Ans. — Even  if  you  cure  the  meat  in  the  winter  and 
keep  the  cooler  at  a  proper  temperature  and  then  leave 
the  meat  in  the  brine  during  the  summer,  the  brine 
will  turn  sour,  or  become  ropy,  or  thick,  and  will 
spoil  the  meat.  To  store  meat  in  brine,  it  is  abso- 
lutely necessary  to  keep  it  at  a  very  low  temperature. 
In  fact,  it  is  necessary  to  have  an  ice  machine  to 
keep  the  temperature  in  the  cooler  or  storage  room 
as  low  as  30  degrees.  You  could  get  it  as  low  as 
28  degrees.  The  meat  would  not  freeze,  but  by  hav- 
ing the  temperature  so  low,  the  meat  would  not  take 
on  any  more  salt.  You  seem  to  be  of  the  opinion  that 
if  the  pickle  on  the  meat  were  reduced  you  could 
keep  the  meat  in  the  brine  and  keep  it  in  a  warm  tem- 
perature. That  would  be  impossible.  Of  course,  hav- 
ing the  brine  weaker,  it  would  not  cause  the  meat 
to  become  so  salty,  but  nevertheless,  the  brine  would 
spoil,  and  it  would  then  spoil  the  meat.  To  store 
meat  in  brine  it  is  absolutely  necessary  to  have  the 
proper  facilities  and  that  means  an  ice  machine.  Our 
advice  is  that  you  cure  enough  meat  during  the  winter 
according  to  the  Freeze-Em-Pickle  process  to  carry 
you  until  the  middle  or  end  of  May,  and  then  about 
the  first  of  May  begin  curing  some  more  meat  in 
your  regular  cooler  where  the  temperature  is  low 
enough  so  that  the  meat  will  cure  properly. 

STRONG  LARD  FROM  BOARS. 

Query. — J.  A.  S.  writes:  "I  have  rendered  100  Ibs.  of 
lard  made  as  follows:  75  Ibs.  from  fat  barrows,  25  Ibs. 
from  fat  boars.  I  find  that  the  lard  is  strong.  Can  you 
give  me  the  cause  of  it?" 

Ans. — The  odor  from  boar  fat  is  so  strong  that  such 
fat  should  not  be  used  in  first  grade  lard.  Boar  fat 
will  only  make  a  second  grade  of  lard.  We  advise  that 
you  always  keep  it  separate  and  sell  it  at  a  discount 
as  a  second  grade  of  lard  to  bakers.  The  strong  boar 
odor  cannot  be  removed  from  the  lard  and  the  only 
thing  that  can  be  done  is  to  whiten  and  purify  it.  In 
future  render  your  barrow  fat  and  boar  fat  separately. 


TO  MAKE  HEAD  CHEESE  AND  NEW 
ENGLAND  STYLE  HAM  SOLID 


Answer. — To  make  Head  Cheese  sticky  and  solid  without 
putting  hog  rinds  in  it,  use  Bull-Meat-Brand  Sausage 
Binder,  putting  from  ten  to  twelve  pounds  of  Bull-Meat- 
Brand  Sausage  Binder  into  100  pounds  of  meat.  The 
quantity  used  must  be  governed  by  the  percentage  pro- 
portion amount  allowed  by  your  State  Pure  Food  Law. 
This  will  make  a  firm,  solid  Head  Cheese,  filling  all  the 
holes  with  a  jelly-like  mass.  Bull-Meat-Brand  Sausage 
Binder  is  an  excellent  binder  for  Head  Cheese  and  other 
sausage  products. 

If  you  desire  your  New  England  Style  Ham  to  be  more 
sticky,  you  must  take  your  pork  trimmings  and  cut  them 
about  the  size  of  an  egg  and  mix  with  every  100  pounds  of 
meat  1  pound  of  our  Freeze-Em-Pickle,  but  do  not  put  any 
salt  with  them  whatsoever.  Let  the  meat  stand  in  the  cooler 
for  a  week  and  you  will  find  that  the  juices  in  the  meat  will 
have  been  thickened  like  glue  and  be  sticky.  Then  take  the 
meat  out  of  the  cooler;  add  \l/2.  pounds  of  salt  to  100  Ibs. 
of  meat  and  season  with  Zanzibar-Brand  Seasoning.  Take 
a  small  quantity  of  this  meat  and  grind  it  very  fine  and  then 
mix  the  fine  with  the  coarse  pieces  and  stuff  it.  Cook  it 
very  carefully  with  slow  heat,  then  put  it  in  the  cooler  in  a 
press  or  put  boards  on  it  and  press  it  down  with  stones. 
Your  New  England  Style  Pressed  Ham  is  then  finished. 
Of  course,  you  can  use  some  Zanzibar-Carbon  to  color  the 
casings.  See  directions  for  momentary  dipping  on  page  117. 

HOW  TO  PREVENT  MOULD  ON  SAUSAGE, 
HAMS  AND  BACON. 

Query. — L.  B.  writes:  "Will  you  please  let  me  know  if 
there  is  anything  to  prevent  the  moulding  of  summer  sau- 
sage, hams  and  bacon?" 

Ans. — It  is  first  necessary  that  you  hang  the  sausage 
and  meat  in  a  dry,  cool  room.  If  you  keep  it  in  a  room 
where  the  air  is  moist,  it  will  mould  rapidly.  If  lard 
is  rubbed  on  the  sausage  and  also  the  meat,  it  will  aid 
materially  in  preventing  moulding.  When  so  used,  it 
should  be  applied  with  a  cloth  and  rubbed  on  both  the 
meat  and  the  skin  side.  If  your  meat  has  already  be- 
gun to  mould,  it  should  first  be  washed  with  warm 
water  and  then  permitted  to  dry  for  a  few  hours. 
When  dry  apply  a  little  of  tfce  lard  with  a  cloth. 

239 


Be 


SHARPENING  KNIVES  AND  PLATES  OF 
MEAT  GRINDERS. 

Query. — F.  W.  F.  Co.  asks  how  to  sharpen  knives  and 
plates  of  meat  grinders. 

Ans. — If  the  plates  are  grooved  and  rough,  it  will 
be  necessary  to  have  them  turned  off  in  a  lathe.  Then, 
the  knives  should  be  sharpened  on  the  cutting-edge  just 
like  a  scissors.  We  do  not  mean  the  flat  side  which  runs 
against  the  plate.  But  if  the  knife  is  also  rough  on 
the  flat  side,  then  the  flat  side  should  be  smoothed  off 
a  little  on  a  grindstone,  and  after  the  plate  is  turned 
down  the  knife  should  be  ground  with  emery  and  oil 
right  on  the  plate  to  make  a  tight  fit.  If  you  have  no 
lathe,  it  will  have  to  be  done  in  a  machine  shop,  and 
in  that  event  we  would  advise  you  to  get  into  touch 
with  some  of  the  large  concerns  which  supply  butchers7 
cutlery,  etc.  We  would  be  pleased  to  give  you  the 
names  of  some  very  good  firms  if  you  desire. 

HOW  TO  CURE  MEAT  FROM  FARM-KILLED 
HOGS. 

Query. — C.  A.  J.  writes:  I  have  more  or  less  trouble 
in  curing  hams  from  farmer  killed  hogs.  The  trouble  I 
Jiave  is  in  the  marrow.  Would  you  please  tell  me  the 
best  way  for  farmers  to  kill  and  chill  hogs  and  how  is 
best  to  cure  such  meat? 

Ans. — We  take  pleasure  in  sending  you  by  mail 
under  separate  cover,  our  book,  "Secrets  of  Meat 
Curing  and  Sausage  Making. ' '  This  book  will  give  you 
all  needed  information  with  reference  to  meat  curing 
and  sausage  making.  You  should  study  this  carefully 
because  it  gives  you  the  needed  information  for  hand- 
ling the  meat  before  it  is  put  in  brine  and  during 
the  time  it  is  in  the  brine.  It  tells  you  how  to  pump 
the  meats;  how  to  make  the  brine  for  pumping;  when 
to  overhaul  the  meat;  the  temperature  to  cure  in,  etc. 
If  you  will  follow  all  information  given  in  these  ar- 
ticles you  will  overcome  the  trouble  you  have  had. 
You  should  .also  use  Freeze-Em-Pickle  for  curing  be- 
cause by  its  use  you  will  be  able  to  turn  out  the 
finest  mild-cured  sweet  pickled  meats  having  a  most 
delicious  flavor,  of  good  appearance.  Moreover  you 
would  have  a  uniform  cure  and  no  loss  from  sour 
meats.  You  say  that  you  have  had  trouble  from  hams 
souring  at  the  marrow.  Bead  carefully  our  article 
relating  to  the  pumping .  of  meats.  By  pumping  you 
will  overcome  the  souring  at  the  marrow. 


.  LJ.  S.A. 


CAUSE  OF  FAILURE  IN  CURING  MEATS. 

Query. — H.  B.  writes:  I  have  been  trying  to  cure  corned 
beef,  but  it  has  a  very  funny  taste.  If  you  can  tell  me 
what  is  the  trouble  and  how  to  avoid  it  I  will  be  greatly 
obliged.  I  boil  the  water  for  making  it  into  brine  and 
use  refrigerated  meats.  I  thoroughly  cleaned  the  barrel 
with  scalding  hot  water.  I  did  not  cure  the  meat  in  a 
cooler,  but  in  a  room  where  the  temperature  runs  from 
sixty  to  sixty-five  degrees.  The  brine  was  seventy  degrees 
strength,  according  to  the  pickle-tester.  I  did  not  use  either 
sugar  or  molasses  in  the  brine.  The  curing  is  a  failure. 
Will  you  please  give  me  all  the  information  you  canf 

Ans. — Your  questions  are  their  own  answers.  It  is 
impossible  to  cure  Corned  Beef  or  any  other  kind  of 
meat  in  a  room  where  the  temperature  is  as  high  as 
60  degrees.  It.  should  not  be  higher  than  45  degrees, 
and  40  degrees  will  be  much  better. 

We  refer  you  to  our  directions  for  curing  Corned 
Beef  in  our  book,  "Secrets  of  Meat  Curing  and  Sausage 
Making. ' ' 

The  directions  contained  therein  should  always  be 
followed  to  the  letter,  if  good  results  are  desired,  and 
when  they  are  followed  you  will  turn  out  the  very  finest 
Corned  Beef;  it  will  be  in  perfect  condition  and  have 
the  sweet  taste  so  much  desired.  The  brine  for  100 
pounds  of  meat  should  be  made  as  follows:  8  pounds 
of  common  jsalt,  1  pound  of  Freeze-Em-Pickle,  2  pounds 
of  granulated  sugar  and  5  gallons  of  cold  water.  The 
meat  should  be  cured  in  this  brine  ten  to  fifteen  days, 
according  to  the  weight  and  thickness  of  the  pieces. 
Use  only  fresh  meats  that  have  been  thoroughly  chilled. 

LARDING  NEEDLES— HOW  USED. 

Query. — F.  P.  C.  writes:  "What  are  larding  needles  used 
forf  I  would  like  to  receive  a  copy  of  your  book. 

Ans. — A  larding  needle  is  used  for  drawing  fine  or 
thin  strips  of  bacon  through  beef  tenderloins  and  other 
kinds  of  meat.  Frequently  small  strips  of  dry  salt 
pork  are  drawn  through  beef  tenderloins,  also  through 
meat  to  be  roasted.  This  makes  the  meat  nice  and 
juicy  and  also  imparts  to  it  a  fine  flavor.  The  strips 
which  are  to  be  drawn  through  the  meat  are  cut  very 
thin  and  usually  square.  They  are  about  %  to  3-32 
of  an  inch  in  thickness. 

241 


Sc 


WHY  COOLER  "SWEATS." 

Query. — jF\  B.  writes:  "I  would  like  a  little  information 
in  regard  to  my  cooler.  In  sultry  weather  it  sweats  terri- 
bly, almost  changing  its  natural  finish  to  white  and  the 
sweat  rolls  down  from  it.  If  you  can  give  me  any  informa- 
tion as  to  how  I  can  stop  it,  I  will  be  very  thankful  to 
you.  The  inside  of  the  cooler  is  perfectly  dry;  in  fact, 
I  could  strike  a  match  in  it  anywhere.  Kindly  let  me 
know  if  there  is  any  way  of  preventing  this  trouble." 

Ans. — The  trouble  with  your  cooler  is  no  doubt  due 
to  the  moisture  of  the  atmosphere  and  to  some  imper- 
fection in  insulation.  The  defect  can  be  remedied  by 
the  manufacturers.  You  say  the  cooler  is  perfectly  dry 
inside,  therefore,  its  construction  must  be  very  good, 
but  the  outside  insulation  is  not  just  right,  so  the  out- 
side becomes  too  cool  and  the  moist  air  m  coming  in.  con- 
tact with  the  cold  surface  readily  condenses.  If  the 
cooler  can  be  insulated  in  such  a  way  that  the  outside 
will  not  become  so  cold,,  we  have  no  doubt  your  trouble 
can  be  overcome. 

LEGALITY  OF  WHITE  BERLINER  BRAND 
KONSERVIRUNGS-SALZE. 

Query. — O.  B.  writes:  "We  notice  in  the  Scientific  Meat 
Industry  that  you  claim  White  Berliner  Konservirj,ngs- 
Salze  can  be  used  as  a  preservative  for  meats  and  keep 
within  the  requirements  of  the  food  laws  of  Pennsylvania. 
We  wish  to  inquire  whether  one  is  perfectly  safe  in  using 
this  preparation  as  a  preservative  in  Pennsylvania.  Of 
course  it  is  well  understood  that  butchers  must  use  a 
preservative  of  some  kind,,  but  they  are  interpreting  the 
law  in  this  state  very  strictly.  Please  let  us  hear  from 
you  fully  in  regard  to  this." 

Ans. — White  Berliner  Konservirungs-Salze,  when 
used  in  the  proportion  of  four  to  eight  ounces  to  each 
100  Ibs.  of  meat,  complies  with  the  pure  food  laws  of 
Pennsylvania.  No  one  need  hesitate  to  use  it  for  all 
the  purposes  for  which  we  have  recommended  it  in 
these  columns,  as  there  would  be  no  grounds  for  action 
against  anyone  for  its  use.  It  is  perfectly  harmless  and 
is  everywhere  recognized  as  such.  No  objection  has  been 
made  against  its  use.  We  advise  all  butchers  in  Penn- 
sylvania to  make  use  of  this  preparation,  •  as  it  will 
fully  meet  their  requirements  and  absolve  them  from 
prosecution  for  the  use  of  a  meat  perservative. 


.  T_T.  S.A. 


COLD-STORINE  IS  NOW  LEGAL. 

Query. — L.  B.  S.:  We  notice  that  you  have  put 
Cold-Storine  on  the  market  again.  Is  this  product 
now  legal  to  use? 

Ans. — In  reply  to  your  favor  of  the  10th  inst.  we 
are  pleased  to  inform  you  that  Cold-Storine  is  now 
made  under  a  new  improved  formula  and  contains  no 
ingredients  that  have  been  ruled  out  under  the  Na- 
tional Pure  Food  Law  or  the  Federal  Meat  Inspection 
Law.  It  is  therefore  now  legal  to  use  everywhere. 

As  you  undoubtedly  know,  Cold-Storine  is  used  to 
keep  sausage,  tripe,  tongue,  poultry,  etc.,  in  a  good 
condition,  and  it  does  this  work  most  satisfactorily. 
Simply  by  storing  the  sausage,  tripe  and  other  meats 
in  a  solution  of  Cold-Storine,  each  night,  they  can  be 
displayed  on  the  counters  during  the  entire  day,  and 
yet  keep  in  a  good  condition  for  a  week  or  longer. 
This  preparation  can  save  you  considerable  money  by 
preventing  losses  from  spoiled  goods. 

You  undoubtedly  have  your  greatest  difficulty  in 
keeping  link  pork  sausage  in  a  good  salable  condition 
after  it  has  been  exposed  on  the  counter  for  several 
days.  This  difficulty  is  entirely  overcome  by  storing 
them  in  a  solution  of  Cold-Storine  over  night.  It  will 
prevent  them  from  becoming  slimy  and  enable  them 
to  retain  their  full  weight  and  fresh  appearance  until 
sold. 

You  are  of  course  anxious  to  cut  down  your  per- 
centage of  losses  from  spoiled  goods,  as  nothing  else 
eats  so  large  a  hole  into  your  profits  as  this.  So  we 
expect  you  will  be  glad  to  hear  that  you  can  again 
use  Cold-Storine.  Like  all  progressive  meat  dealers, 
you  undoubtedly  look  upon  the  use  of  Cold-Storine, 
not  as  an  item  of  expense,  but  as  a  big  money-making 
proposition.  We  enclose  herewith  our  folder  entitled, 
"Put  a  Dollar  Into  Cold-Storine  and  Take  Out  Ten," 
which  will  give  you  further  information  on  this  pro- 
duct. 

243 


R.  Sc  GO. 


HOW  TO  GIVE  A  BRIGHT,  RED  COLOR  TO 

BOLOGNA  AND  FRANKFORT  SAUSAGE 

WITHOUT  ARTIFICIAL  COLORING. 

Query. — /  am  trying  to  make  Bologna  and  Frankfort 
sausage,  and  make  it  all  right  except  the  color  of  the  meat. 
I  cannot  get  a  nice  pink  color..  I  have  tried  Freeze-Em 
Pickle;  it  is  all  right  f  but  it  is  too  slow  a  process.  I  want 
to  make ,  my  sausage  out  of  fresh  meat  and  smoke  it  in  a 
smoke-house,  but  cannot  get  a  nice  pink  color  on  the  meat. 
It  has  a  gray  color  and  does  not  look  right.  I  have  a 
color  on  hand,  but  it  don't  give  satisfaction.  It  makes 
the  meat  too  red  and  does  not  look  good. 

Now,  if  you  have  anything  that  will  overcome  my 
trouble  and  will  give  my  sausage  a  -nice  pink  color,  not 
red,  and  will  comply  with  the  National  Pure  Food  Law, 
send  it  right  along.  I  will  remit  on  arrival.  I  would  send 
the  money  now,  but  do  not  know  the  value  of  it.  I  make 
about  twenty-five  pounds  of  sausage  at  a  batch. 

Ans. — Your  letter  of  recent  date  received.  You  say 
you  are  trying  to  make  bologna  and  that  you  make 
it  all  right,  but  that  the  color  of  the  meat  is  not  a 
nice  pink  color.  You  say  you  tried  the  Freeze-Em- 
Pickle  and  that  it  worked  ail  right,  but  that  it  is  too 
elow  a  process.  You  further  say  you  want  to  make  your 
bologna  out  of  fresh  meat,  but  that  you  do  not  get 
a  nice  pink  color  when  it  is  made  that  way.  You 
say  the  meat  is  gray. 

In  all  of  that  you  are  correct,,  and  yeu  will  always 
have  a  gray  sausage  unless  you  make  it  with  Freeze- 
Em-Pickle  according  to  the  directions  in  our  cir- 
cular. If  you  make  bologna  sausage  out  of  fresh  meat, 
it,  of  course,  will  be  gray.  If  you  roast  a  piece  of 
beef,  it  will  be  gray.  If  you  cook  a  piece  of  beef,  it 
will  be  gray.  It  is  the  same  with  bologna.  When  bo- 
logna is  made  with  fresh  meat,  it  will  be  gray,  just 
as  though  you  take  a  piece  of  fresh  meat  and  boil 
it.  It  is  impossible  to  make  bologna  with  a  pink 
color  and  make  it  out  of  fresh  meat.  For  that  reason, 
we  recommend  you  to  use  Freeze-Em-Pickle  and  pre- 
pare your  bologna  meat  with  Freeze-Em-Pickle  before- 
hand. You  can  do  that  in  about  two  or  three  days. 
It  is  better,  however,  to  let  the  meat  cure  for  a  week. 

All  you  have  to  do  is  to  trim  out  the  beef  and 
pork  trimmings  with  which  you  intend  to  make  the 
bologna,  cut  the  pieces  up  about  the  size  of  an  English 
walnut  and  sprinkle  on  Freeze-Em-Pickle  in  the  pro- 
portion of  one  pound  Freeze-Em-Pickle  to  every  100 
pounds  of  meat.  Mix  the  meat  thoroughly  and  then 

244 


,  U.  S.A. 


pack  it  tightly  in  a  tierce  or  a  box,  in  fact  a  shal- 
low box  where  the  meat  is  not  very  thick  is  better, 
but  pack  it  in  tightly,  and  then  put  it  in  the  cooler 
and  let  it  remain  there  for  at  least  four  or  five  days, 
or  a  week,  if  possible.  Then  when  you  make  bologna, 
the  bologna  will  be  better  in  flavor,  will  be  juicier, 
will  have  a  fine  red  appearance,  and  will  be  perfect 
in  all  respects.  This  we  positively  guarantee. 

If  you  want  to  make  bologna  and  frankfort  sau- 
sage properly  and  have  it  right  in  all  respects,  you 
must  take  the  necessary  time  and  prepare  the  meat 
accordingly. 

Formerly  when  artificial  colors  could  be  used  in  bo- 
logna and  frankfort  sausage,  then  it  was  all  right  to 
make  it  out  of  fresh  meat  and  use  an  artificial  inside 
color,  but  now,  however,  the  food  laws  are  such  that 
you  cannot  use  an  inside  color  and  therefore  it  is  neces- 
sary to  make  it  according  to  the  Freeze-Em-Pickle 
process  and  with  our  Freeze-Em-Pickle.  Then  you 
will  have  a  nice  pink  color  on  the  inside  of  your 
bologna  and  frankfort  sausage.  You  say  you  have  a 
color  on  hand  but  it  does  not  give  satisfaction.  It 
is  a  good  thing  that  it  does  not  give  satisfaction,  be- 
cause if  you  were  to  use  it,  you  could  be  arrested  and 
fined  and  it  would  cause  you  a  great  deal  of  trouble; 
in  fact,  your  reputation  might  be  ruined  if  your 
name  got  in  the  papers  stating  that  you  used  coloring 
on  the  inside  of  your  bologna  and  frankfort  sausage, 
because  the  food  laws  prohibit  that. 

By  using  the  Freeze-Em-Pickle  process  you  will  make 
sausage  that  will  in  every  way  comply  with  your 
state  food  law  and-  will  at  the  same  time,  have  a  fine 
inside  color,  and  excellent  flavor  and  splendid  keeping 
qualities.  This  will  overcome  all  the  troubles  you  men- 
tion, and  all  that  is  necessary  is  for  you  to  prepare 
your  meats  a  few  days  before  hand.  In  fact,  you  can 
prepare  a  quantity  of  the  meat  before  hand  and  keep 
it  and  use  it  along  as  you  need  it,  making  up  25  pounds 
at  a  time  whenever  you  wish  to  do  so,  and  leave  the 
balance  until  a  later  occasion.  Meat  will  keep  this 
way  in  a  good  cooler  indefinitely.  This  is  the  only 
way  we  can  recommend  your  making  sausage  that 
will  comply,  with  your  law  and  at  the  same  time  have 
the  color  you  desire.  Of  course,  it  is  a  little  more 
trouble,  but  it  is  trouble  that  will  well  repay  you,  be- 
cause your  sausage  will  really  be  of  better  quality  and 
it  will  make  a  much  better  appearance. 

245 


Sc 


HOW  TO  REMOVE  WOOL  FROM  GREEN 
AND  DRY  SHEEP  PELTS 

Question. —  K.  M.  Co.  writes:  Can  you  give  us  a  method 
for  pulling  the  wool  from  green  hides  and  also  from  dry 
hides  f  We  get  the  dead  carcasses  from  the  feed  and 
transit  yards — a  good  many  hundred  pelts  during  a  year. 
Lots  of  these  pelts  are  torn.  If  we  can  pull  the  wool  we 
will  be  able  to  realize  more  money  out  of  handling  these 
pelts. 
(Copyrighted  by  B.  Heller  &  Co.;  Reprint  Forbidden.) 

Answer. — As  a  general  rule,  wool  is  pulled  from 
pelts  by  concerns  that  make  this  work  a  business. 
The  method  used  is  sweating  and  steaming  the  pelts. 
The  pelts  are  hung  on  racks  in  a  room  into  which 
live  steam  is  turned.  The  pelts  are  kept  hot  for  a 
number  of  days  and  the  heat  loosens  the  wool.  It 
can  then  be  easily  pulled  from  the  skin.  The  wool  is 
then  dried  and  baled. 

You  could  not  adopt  this  method  profitably  on  a 
small  scale,  but  we  will  give  you  a  method  that  you 
can  use  which  will  prove  a  satisfactory  way  for  small 
handlers  of  pelts  who  desire  to  pull  the  wool. 

Make  a  pile  of  your  pelts,  wetting  the  pelts  as  you 
pile  them.  Cover  the  pelts  with  blankets  or  gunny 
sacks  and  allow  the  pile  of  pelts  to  sweat.  The  wet 
pelts  being  covered  up  tight,  will  become  hot  and 
sweat.  This  will  loosen  the  wool  and  it  can  be  readily 
pulled  off. 

Another  way  of  removing  the  wool  from  pelts  is  to 
spread  the  pelts  upon  the  floor,  with  the  wool  down 
next  to  the  floor.  On  the  skin  side  of  the  pelts  place 
crushed  fresh  lime  and  dampen  the  lime.  This  wet- 
ting of  the  lime  will  cause  it  to  slake  and  soak  into 
the  skin.  The  wool  will  be  loosened  by  this  treat- 
ment of  the  pelts  and  it  can  be  easily  pulled.  This 
method,  however,  will  spoil  the  skins  and  render 
them  of  no  value. 

The  simpler  method  of  handling  the  green  hides 
by  a  butcher  or  other  dealer  who  has  only  a  small 
business  equipment  is  to  use  the  sweating  process. 
By  this  method  both  the  wool  and  the  skins  can  be 
saved  and  sold.  Ordinarily,  by  the  sweating  method 
the  pelts  are  piled  one  on  top  of  the  other,  some  water 
sprinkled  on  each  pelt,  and  the  piles  made  from  two 
feet  to  three  feet  high,  and  allowed  to  sweat.  Great 
care  must  be  taken  not  to  let  the  pelts  sweat  too  much, 
otherwise  the  hide  will  decay  and  in  pulling  the  wool 

245 


U.  S. 


the  hide  will  tear.  As  soon  as  the  wool  is  sufficiently 
loosened  from  the  pelt  it  should  be  pulled.  The  skins 
can  then  be  salted  and  cured,  or  the  skins  can  be  put 
into  a  brine  and  cured.  After  the  skins  are  thor- 
oughly cured  they  are  ready  to  be  shipped  to  the 
tannery. 


HOW  TO  MAKE  PEPPERED  BEEF 

Question. — G.  E.  O'F.  writess — Can  you  furnish  me  with 
a  recipe   for  making    (Postromer)   Peppered   Beef?     I   am 
a  user  of  your  goods  and  will  be  under  obligations  to  you 
for  this  information. 
(Copyrighted  by  B.   Heller  &  Co.;  Reprint  Forbidden) 

Answer. — We  do  not  clearly  understand  your 
question.  If  you  mean  cured  Briskets  that  are  cov- 
ered with  red  pepper,  or  Paprika  Compound,  and  then 
smoked,  you  can  proceed  as  follows: 

Cure  your  boneless  briskets  in  corned  beef  brine 
with  garlic  in  it.  You  will  find  a  formula  for  this 
in  our  book,  "Secrets  of  Meat  Curing  and  Sausage 
Making,"  a  copy  of  which  we  are  sending  you.  After 
the  meat  is  cured,  and  before  you  place  it  in  the 
smoke-house,  rub  our  Chile  Powder  all  over  the  out- 
side of  it,  and  then  smoke  it.  Or,  you'  can  smoke  it 
and  cook  it,  and  then  rub  the  Chile  Powder  over  it 
after  it  is  cooked.  In  this  way,  you  will  use  less  Chile 
Powder. 

If  this  does  not  fully  answer  your  question  write 
us  again  giving  us  more  complete  statement  of  what 
is  desired. 


UTILIZING  FAT  TRIMMINGS 

Question. — //.  A.  ivrites:    Please  send  me  information  as 
to  how  to  use  up  my  fat  trimmings. 

Answer. — The  best  way  to  make  use  of  your  fat . 
trimmings  is  to   work  them  up   into  Pork  Sausage, 
using  plenty  of  Bull-Meat-Brand  Sausage  Binder  to  absorb 
the  fat.  When  plenty  of  Bull-Meat  Sausage  Binder  is  used 
the  fat  stays  in  the  sausage  when  fried  instead  of  frying 
out.     This  keeps  the  meat  from  shrinking. 
247 


Sc    ZE 


Curing  Hams,  Bacon,  Shoulders,  Corned 
Beef,  and  for  Curing  Beef  and  Pork 
for  making  all  kinds  of  Sausage 

Freeze-Em- Pickle  is  a  preparation  for  Curing 
Hams,  Shoulders,  Bacon,  Corned  Beef,  Dry  Salt 
Meat,  Pickled  Pork  and  Meat  for  Making  Bolo.- 
gna  and  other  kinds  of  sausage,  etc.  The 
Freeze -Em -Pickle  Process  retards  fermentation 
and  souring  of  brine  when  used  according  to  our 
directions.  It  gives  a  delicious,  mild  flavor,  cur- 
ing the  meat  more  uniformly  and  with  a  fine 
color.  By  its  use  curing  is  made  easier,  and 
anyone,  without  being  experienced,  can  cure 
meats  successfully. 

Trimmings  and  sausage  meats  treated  with 
dry  Freeze-Em-Pickle  can  be  stored  away  for 
six  months,  or  even  longer,  and  will  then  make 
better  sausage  than  will  fresh  meats.  Dry  cur- 
ing meats  for  sausage  by  the  Freeze-Em-Pickle 

248 


Process  congeals  the  albumen  in  the  meat,  so 
that  it  and  the  juices  do  not  draw  out  in  the  form 
of  brine.  It  thus  keeps  more  of  the  nutriment 
and  flavor  in  the  meat  and  sausage,  making  it 
more  juicy  and  better  when  fried  or  otherwise 
cooked. 

Those  using  the  Freeze-Em-Pickle  Process 
have  an  absolute  guaranty  in  its  use  and  can 
always  depend  upon  getting  good  results  when 
our  directions  are  followed.  It  possesses  the 
advantage  which  the  curer  of  meat  has  been 
seeking  for  years,  and  it  also  fully  complies  with 
the  State,  National  and  Foreign  Food  Laws. 

The  Freeze-Em-Pickle  Process  of  curing 
meats  gives  a  mild,  delicious  flavored  cure. 
Meats  cured  by  it  will  not  be  too  salty,  but 
will  have  that  sugar-cured  flavor  which  is  so 
much  liked. 

MAKING  BOLOGNA  AND  FRANKFURT 
SAl/SAGE 

The  Freeze-Em-Pickle  Process  is  highly 
recommended  for  preparing  meat  for  Bologna, 
Frankfurts,  etc.  When  the  meat  for  Bologna 
and  Frankfurt  Sausage  is  prepared  by  this  Proc- 
ess, the  sausage  made  will  be  juicy  and  delicious. 

ELIMINATE  MEAT-CURING 
TROUBLES 

Packers,  Butchers  and  Curers  have  many 
difficulties  in  turning  out  good,  sweet-pickle  cured 
meat.  By  adopting  the  Freeze-Em-Pickle  Pro- 
cess these  troubles  are  eliminated  and  the  fin- 
ished products  are  superior  to  those  made  in 
other  ways. 

Write  for  Lowest  Prices 

249 


We  guarantee  that  Freeze-Em-Pickle 
does  not  contain  any  ingredient  that  has 
been  ruled  out  by  any  food  law  and  we 
further  guarantee  that  the  Freeze-Em- 
Pickle  Process  of  curing  meats  is  in 
accordance  with  the  requirements  of  the 
Federal  Meat  Inspection  Law.  We  also 
guarantee  that  meats  cured  by  the 
Freeze-Em-Pickle  Process  will  have  a 
fine  flavor  and  a  mild,  sweet  cure  -when 
our  directions  are  followed  in  every  detail. 
We  guarantee  that  meats  treated  by  the 
Freeze-Em-Pickle  Process  will  not  spoil 
nor  sour  if  kept  under  proper  conditions. 
Freeze-Em-Pickle  is  being  used  by  many 
United  States  Government  In- 
spected Packing  Houses 
throughout  the  country. 


250 


The  Secret  of  Making  Money  in  Meat  Products 
Lies  in  the  Prevention  of  Losses 

Save  Money  by  Preventing  the  Losses 
Due  to  Spoiled  Meat 

Use  B.  HELLER  &   GO'S 

"A"  CONDIMENTINE 


"A"  Condimentine 
is  a  Condimental  Prep- 
aration used  as  an  aid 
in  Keeping  in  a  Fresh 
Condition  for  a  reason- 
able time  Fresh  Saus- 
age such  as  Pork  Saus- 
age, Liver  Sausage, 
Head  Cheese,  etc.  Does 
not  alter  the  Natural 
Color  of  the  meat. 


"A"  Condimentine  complies  with  Pure  Food 
Laws,  National  and  State.  Its  use  is  permitted 
in  Government  Inspected  Packing  Houses. 

It  is  worked  into  the  sausage  with  the 
seasoning,  simply  adding  %  to  1  pound  "A" 
Condimentine  to  every  100  pounds  of  meat. 
In  this  way,  uncured  meats  can  be  shipped  long 
distances  or  held  without  loss  of  the  fresh,  red 
color  for  a  reasonable  period.  Its  nominal  cost 
is  a  cheap  insurance  against  loss  from  spoilage. 
Write  for  Lowest  Prices 

251 


SG  ca. 


B.   HELLER  &  CO'S 

"B"  CONDIMENTINE 

For  Use  in  Smoked  Sausage, 
Meat  Loaves,  etc«> 

KEEPS  YOUR  SAUSAGE 

IN  GOOD  CONDITION 

FOR  A  REASONABLE 

TIME 

"B"  Condimentine 
is  a  preparation  for 
assisting  in  keeping 
Smoked  Sausage, 
such  as  Bologna, 
Frankfurts,  Ham- 
Bologna,  Summer 
Sausage,  Meat  Loaves,  'etc.,  in  marketable  con- 
dition for  a  reasonable  length  of  time. 

Smoked  Sausage  can  be  kept  in  good  condi- 
tion for  a  reasonable  time  by  using  "B"  Condi- 
mentine, and  may  be  Shipped  to  a  Distance  with 
Safety.  The  Sausage  will  remain  in  firm  con- 
dition for  a  reasonable  length  of  time.  The  meat 
will  also  retain  a  Red  Color. 

It  is  easy  to  use,  simply  adding  it  as  spices 
are  added,  %  to  1  pound  "B"  Condimentine 
to  every  100  pounds  of  meat.  The  benefits  de- 
rived from  "B"  Condimentine  are  out  of  all 
proportion  to  the  nominal  cost. 

Write  for  Lowest  Prices 

252 


BERLINER  BRAND 

KONSERVIRUNGS  SALT 

(CONSERVING  SALT)  (WHITE) 
USED   FOR 

FRESH  MEATS 

VEAL,  MUTTON,  GAME,  ETC. 


For  Salting  and  as  an  aid  in  Keep- 
ing in  Good  Condition  Pork  and  Liver 
Sausage,  Head  Cheese,  etc.,  also  used 
for  the  temporary  keeping  of  Fresh 
Meats  such  as  Veal,  Mutton,  Game, 

etc<,     It  does  not  contain  any  ingredients  prohibited  under 

the  National  or  State  Pure  Food  Laws. 

It  is  easy  to  use,  being  added  to    the  meat  like  spice,  a 
simple  and  effective  process. 

Write  for  Lowest  Prices 


BERLINER  BRAND 

KONSERVIRUNGS  SALT 

(CONSERVING  SALT)  (RED  CURE) 

USED   FOR 

CURING 

HAMS,  BACON,  TONGUE,  DRIED 

BEEF,  PICKLED  PORK,  MEAT, 
PIGS  FEET,  HEAD  CHEESE,  ETC. 

For  Curing  Hams,  Bacon,  Tongues, 
Dried  Beef,  Pickled  Pork,  Pigs  Feet, 
Head  Cheese,  Meat,  etc.,  and  for  Salting  Trimmings  for 
Bologna  and  Frankfurt  Sausage.  It  does  not  contain  any 
ingredients  prohibited  under  the  National  or  State  Pure 
Food  Laws. 

The  Red  Konservirungs  salt  is  added  to  the  uncured 
sausage  meats  intended  for  smoking,  just  as  salt  or  spices 
would  be  added. 

Write  for  Lowest  Prices 


253 


Sc 


B.  HELLER  &  GO'S. 

HAM-ROLL-INE 

A  Meat  Curing 

Preparation 

used  in 

Making 

Prepared  Ham 

Rolls 

Ham-Roll-Ine  is  a  powdered  preparation  put 
up  expressly  for  curing  Ham  Trimmings  used 
in  making  Sausage  or  Ham  Rolls.  It  produces 
a  Fine,  Mild  Cure,  and  gives  the  meat  a  beauti- 
ful appetizing  color  and  excellent  flavor. 

Ham  or  Sausage  Rolls  in  which  Ham-Roll- 
Ine  is  used  are  kept  in  a  fresh,  appetizing  con- 
dition when  displayed  on  the  counter,  thereby 
greatly  increasing  the  sales. 

Ham-Roll-Ine  complies  with  the  United 
States  Government  Meat  Inspection  Regula- 
tions, and  its  use  is  permitted  in  all  Govern- 
ment Inspected  Packing  Houses.  It  is  legal 
to  use  under  the  United  States  Pure  Food 
Laws. 

Directions  for  making  Ham  Rolls  or  Sau- 
sage Rolls  will  be  sent  on  request. 

Write  for  Lowest  Prices 

254 


Keep  Your  Sausage,  Sweetbreads, 

Pigs  Feet,  etc.,  in  Better 

Condition  by  Using 


REDUCES   LOSSES 

FROM  SPOILED  GOODS 

By  simply  stor- 
ing your  Sausage, 
Sweet  Breads^ 
Pigs  Feet,  Tripe, 
etc.,  in  a  solution 
of  Cold  Storine 
over  night,  you 
will  increase  your 
profits  by  reducing 
losses  from  the 
spoiling  of  these 
products. 

Losses  due  to  spoiled  meats  cut  down  profits 
greatly,  and  the  butcher  should  be  interested  in 
an  article  tbat  reduces  such  losses.  Use  Cold 
Storine  and  ?rou  will  reduce  your  losses  from 
spoilage. 

By  keeping  the  sausages  in  this  way,  they  do 
not  dry  out  or  become  slimy  or  moldy  as  they 
do  when  hnng  in  the  cooler. 

Write  for  Prices 


(TRADE-MARK  REGISTERED) 


FOR    ICE    BOXES:— After 

thoroughly  washing  every  part  of 
the  interior   with   hot   water  and 
soap  or  a  reliable  washing  powder 
(we   strongly    recommend    Ozo 
Washing  Powder)  prepare  a  rins- 
ing   solution     by     dissolving   four 
ounces  of  Freeze-Em  to  each  gal- 
lon  of  Hot   Water  required,  and 
thoroughly  rinse  every  corner  and 
crevice  with  this  rinsing  solution. 
We  recommend  this  same  strength  rinsing 
solution  for  rinsing  Blocks,  Pails,  Tubs  and  all 
Butchers  and    Sausage  Makers  Tools  and  Ma- 
chinery. 

When  cleaning  old  barrels  used  for  Curing, 
use  the  same  strength  solution  on  both  the  inside 
and  outside  of  all  barrels  before  putting  in  new 
brine,  always  using  fresh  boiling  hot  water  for 
the  final  rinse. 

Freeze-Em  is  an  entirely  different  article  to 
Freeze-Em  Pickle.  The  latter  is  the  wonderful 
curing  compound  used  in  Government  Inspected 
Packing  Houses.  (See  pages  248-250) 

Write  for  Lowest  Prices 

256 


(TRADE  MARK  REGISTERED) 

New  Style  Package  Adopted  Jan.  1,  1918 

For  many  years 
Freeze  -  Em  has  been 
packed  only  in  one  and 
five -pound  bottles.  On 
account  of  the  high  freight 
rate  on  Chemicals  in 
glass,  we  decided  to 
change  this  package. 
From  now  on,  our  trade 
can  procure  it  in  cans  if 
they  so  desire,  although 
we  will  continue  to  sup- 
ply it  in  bottles  to  those 
who  prefer  that  style  package.  The  cans  will 
effect  a  saving  in  transportation  for  our  trade 
that  will  be  well  worth  considering. 


The  liberal  use  of  Freeze-Em,  in  either  style 
package,  prevents  the  corrupting  influence  of  de- 
composing meat  particles  in  meat -block  tops  and 
other  tools,  utensils  and  machinery. 

It  is  put  up  in  1 -pound  and  5-pound  cans, 
25-pound  and  50-pound  pails,  100-pound  kegs, 
half-barrels  of  200  pounds,  and  barrels  of  500 
pounds. 

Write  for  Lowest  Prices 

257 


Sc 


DEODORINE 


Trade-Mark 

THE  DEODORIZER  THAT 
LEAVES  NO  SMELL 

A  Powerful  and  Harmless 
Deodorizing  Disinfectant, 
for  use  in  places  wheie 
a  Disinfectant  is  desired 
which  does  not  give  off  any 
odor  from  itself  but  immedi- 
ately destroys  the  odor  with 
which  it  comes  in  contact. 
Deodorine  produces  a  solution  that  will  Destroy 
Offensive  Odors  and  will  NOT  leave  any  odor  of  itself. 
Most  Deodorizers  have  an  odor  of  their  own,  which  in 
many  instances  is  as  offensive  as  the  odor  they  are  expected 
to  remove.  Such  Deodorizers  cannot  be  Used  around  Food 
Products,  because  of  the  smell  which  they  impart  to  such 
articles.  Not  so  with  Deodorine.  It  destroys  the  Odors 
of  Putrefaction  by  Substituting  Oxygen  for  the  Foul  Air. 
Deodorine  Solution  is  Not  Caustic  and  will  not  injure 
any  metal,  Wooden  or  Porcelain  ware,  neither  will  it  in- 
jure or  irritate  the  hands  or  other  portions  of  the  skin  with 
which  it  comes  in  contact. 

Deodorine  can  be  used  to  Destroy  the  Offensive  Odors 
which  form  in  Urinals,  Toilets,  Cuspidors,  etc.  As  soon  as 
it  is  applied,  the  Odors  Cease. 

Deodorine  is  very  cheap  to  use.  One  teaspoonful  makes 
two  gallons  of  Deodorizing  Solution,  suitable  for  Sprink- 
ling Floors,  Washing  out  Ice  Boxes,  Fish  Boxes,  Flushing 
Urinals,  etc.  It  is  so  cheap  that  it  can  be  freely  used,  and 
it  leaves  the  air  in  any  room  where  it  is  used  so  Sweet 
and  Pure  that  after  a  trial  no  Butcher  or  Fish  Dealer  will 
do  without  it. 

It  destroys  the  odors  arising  from  decomposing  parti- 
cles of  meat  or  fish  which  may  have  lodged  in  floor  cracks, 
and  checks  their  further  decomposition. 

Write  for  Lowest  Prices 

258 


Your   Customers    are  Interested 

in  the  Sanitary  Condition  of 

Your  Place  of  Business 

BY  USING 


You  will  Secure  their  Confi- 
dence and  make  Sure  of 
their  Continued  Patronage 
because  your  place  will  be 
Clean. 

Aseptifume  is  used  for  Pu- 
rifying the  Air  and  Destroy- 
ing Obnoxious  Odors  in  Hide 
Rooms,  Rendering  Rooms, 
Slaughter  Houses,  and  many 
other  places. 

It  can  be  used  in  Refrigera- 
tors, Fruit  and  Vegetable  Cel- 
lars, etc.,  by  removing  all  Food  Products  and 
then  Burning  Aseptifume  in  them. 

This  method  of  Using  Aseptifume  will  put 
Food-Storage  Places  in  better  and  more  Whole- 
some Condition. 

Left  over-night  in  a  sealed  room,  it  kills 
flies  and  all  other  insects  there  and  destroys 
objectionable  odors. 

Write  for  Lowest  Prices 

259 


BULL-MEAT-BRAND  FLOUR 

Highly  Recommended  as  a 
Sausage  Binder  and  Meat  Juice  Absorbent 

Sausage  makers  who  have  made  a  test 
of  Bull-Meat-Brand  Flour  say  that  it  is  a 
most  satisfactory  Blender,  Binder  and 
Absorbent  for  Bologna,  Frankfurts,  Pork 
Sausage,  etc. 

Bull-Meat-Brand  Flour  is  a  Pure 
Cereal  Product  made  from  the  Glutinous 
parts  of  selected  grain  and  contains  no 
adulterants  of  any  kind.  It  possesses  those 
absorbing  and  binding  qualities  which 
make  it  especially  adapted  for  use  in  sau- 
sage making.  It  adds  to  the  nutritive 
qualities  of  the  sausage  through  its  ten- 
dency to  absorb  and  retain  the  meat 


260 


,  LJ.  s. 


BULUMEAI-BRAND 

Flour 


juices  and  fats.     This  makes  the  sausage 
more  juicy  and  appetizing. 

Bull-Meat-Brand  Flour  does  not  dry 
out  nor  become  lumpy,  but  blends  with 
the  meat  and  fat  when  used  according  to 
our  directions. 

Bull-Meat-Brand  Flour  complies  with 
the  requirements  of  the  Pure  Food  Laws. 
Being  a  wholesome  and  nutritious  article 
of  food  in  itself,  it  improves  the  sausage 
in  flavor  by  holding  the  juices  in  the  sau- 
sage. Our  guarantee  is  attached  to  every 
package  of  Bull-Meat-Brand  Flour  leav- 
ing our  factory. 

Prices  on  Application 

261 


Sc 


Don't  Envy  the  Successful 
Sausage  Maker 

But  Make  Your  Sausage  Equal  Any  In  Flavor 


BY   USING   OUR 


PREPARED  SAUSAGE  SEASONINGS 

Be  A  Successful  Sausage  Maker  Yourself 

SATISFACTION  GUARANTEED 


In  order  to  make  Fine  Sausage  the  Sausage  Maker 
must  use  Fine  Seasonings.  It  pays  to  use  the  very  best 
Seasonings  that  can  be  obtained. 

Zanzibar-Brand  Prepared  Sausage  Seasonings  are 
made  from  carefully  tested  and  selected  spices  and  herbs. 
Their  use  gives  to  Sausage  a  delicious  and  appetizing  fla- 
vor The  pleasing  aroma  arising  from  cooked  Sausage 
containing  these  Seasonings  adds  zest  to  the  appetite. 
Zanzibar-Brand  Sausage  Seasonings  are  100%  Spices  and 
Herbs. 

There  are  so  called  sausage  seasonings  on  the  market 
which  contain  40%  to  50%  bread  crumbs.  Buy  the  all  sea- 
soning kind  (Zanzibar-Brand)  and  be  safe. 

Our  Zanzibar-Brand  Sausage  Seasonings  cost  a  little 
more  than  the  ordinary  kind,  but  they  are  Guaranteed  to 
be  All  Spice  and  Free  from  Adulteration. 

The  Formulas  from  which  the  Zanzibar-Brand  Sausage 
Seasonings  are  made  are  old  Secret  Formulas  the  property 


.  U.S. 


of  B.  Heller  &  Co.  These  Formulas  have  been  used  in 
past  generations  in  the  Heller  Family,  and  also  by  Mr. 
Adolph  Heller,  while  in  the  Packing  and  Sausage  Business. 
The  added  Perfection  of  these  Formulas  has  been  brought 
about  through  the  twenty  years  of  B.  Heller  &  Go's  experi- 
ence as  Experts  and  Consulting  Packing  House  Chemists. 

Zanzibar-Brand  Prepared  Sausage  Seasonings  impart 
a  Fine  Flavor  as  well  as  a  Delicious  Aroma  to  all  kinds  of 
Sausage.  The  ingredients  used  in  the  Zanzibar-Brand 
Seasonings  are  Pure,  and  of  High  Quality,  The  combina- 
tions impart  to  Sausage  a  Zestful  and  Piquant  Flavor  en- 
tirely their  own,  which  is  very  Delicious  and  Appetizing 
and  one  which  is  exceedingly  pleasing.  Zanzibar-Brand 
Seasonings  will  help  increase  anyone's  Sausage  Trade 
wherever  used,  because  the  Sausage  Flavored  with  these 
Seasonings  will  have  such  a  Fine  Flavor  as  well  as  an 
Appetizing  Aroma. 

Owing  to  the  Zanzibar-Brand  Seasonings  being  Free 
from  Adulterations,  and  of  High  Quality,  it  is  necessary  to 
use  only  one-half  as  much  of  the  Zanzibar-Brand  Season- 
.  ings  as  of  diluted  and  adulterated  prepared  Seasonings  or 
Spices.  It,  therefore,  can  be  seen  that  our  Zanzibar-Brand 
Seasonings  are  Cheaper  owing  to  the  small  amount 
required  to  give  the  Sausage  the  Desired  Flavor. 
Any  Sausage  Maker  who  will  try  these  Seasonings  will 
always  use  them,  not  omy  because  they  give  such  a  Deli- 
cious Flavor  to  the  Sausage,  but  also  owing  to  the  economy 
in  their  use. 

Following  are  the  principal  seasonings  we  put  up, 
used  by  some  of  the  most  celebrated  sausage  makers: 

Pork  Sausage  Seasoning,  without  Sage 
Pork  Sausage  Seasoning,  with  Sage 
Bologna,  Smoked  Sausage  Seasoning 
Frankfurt  and  Weiner  Sausage  Seas'ng 
Liver,  Blood,  Head  Cheese  Seasoning 
Swedish  Style  Sausage  Seasoning 
Polish  Style  Sausage  Seasoning 
Summer  Sausage  Seasoning 
Pickled  Tongue,  Pigs    Feet    Seasoning 
Corned  Beef  Seasoning 
Hamburger  Seasoning 
Spanish  Style  Sausage  Seasoning 
Chile  Powder,  Zanzibar-Brand 

They  are  put  up  in  cans  of  10,  25,  50  and  100  pounds 
and  in  barrels  of  300  pounds. 

Write  for  Lowest  Prices 

263 


B.  HELLER  &  CO'S 
ZANZIBAR-BRAND 

CHILE   POWDER 

Keep  Up  Quality  and  Get  the  Business 
by  Using  Our  Chile  Powder 

A  Flavor  for  Spanish  Style  Dishes 

A  Fine  Flavoring  for 
Chile  Con  Came, 
Chile  Loaves, 
Tarn  ales,  Salads, 
Chorizos,  etc. 

Zanzibar-Brand  Chile  Powder  is  different 
from  the  general  run  of  Chile  Powders.  It  is 
especially  prepared  for  the  flavoring  or  seasoning 
of  Mexican  or  Spanish  Style  Food  Dishes,  such 
as  Chile  Con  Carne,  Tamales,  Enchiladas,  Chile 
Loaves,  Chorizos,  Gravies,  Salads  and  many 
other  dishes. 

When  you  feel  a  longing  for  something  good 
to  eat,  and  cannot  express  your  desire  in  words, 
something  that  will  sharpen  appetite  and  gratify 
an  unsatisfied  craving,  try  our  Chile  Powder  in 
one  of  the  dishes  above  named,  and  you  will  find 
satisfaction  and  content. 

Put  up  in  cans  of  various  sizes,  containing  5, 
10,  25,  50,  or  100  pounds,  and  in  225-pound 
drums. 

Write  for  Lowest  Prices 

264 


U.S.A.. 


B.  HELLER  &  GO'S 

ZANZIBAR-BRAND 

SAVORY  JELL-JELL 

Produces  a  Delicious  Jell  for 
Filling  in  Meat  Preparations 


For  use  in 
Meat  Pies,  Meat 
Loaves,  Head 
Cheese,  Souse, 
Jellied  Pigs  Feet, 
or  any  Meat 
Food  Products 
where  it  is  de- 
sired to  have  a 
nice  jellied  appearance  when  cold. 

The  flavors  of  the  spices  and  aro- 
matics  used  to  produce  Savory  Jell-Jell 
are  so  thoroughly  combined  during  our 
process  of  manufacture  that  no  particular 
flavor  is  predominant.  The  flavors  are 
evenly  balanced  and  blended. 

Use  Savory  Jell-Jell  to  fill  Meat  Pies, 
mix  in  with  the  Meat  Loaves  before  bak- 
ing and  as  a  Jell  Binder  and  Flavoring  in 
Head  Cheese. 

The  Flavor  of  Savory  Jell-Jell  Can  Not  be  produced 
by  a  Mixture  of  Spices 

Prices  on  Application 

265 


B.  HELLER  &  GO'S 
ZANZIBAR-BRAND 

CELERY- 
ZEST 


Zanzibar  -  Brand  Celery -Zest  is  a 
combination  of  Celery  and  other  condi- 
ments. It  is  finely  pulverized,  and  there- 
fore mixes  readily  and  uniformly  with 
articles  of  food  in  which  it  is  used,  giving 
them  a  Delicious  Celery  Flavor  without 
salt. 

Zanzibar -Brand  Celery -Zest  possesses  all 
the  flavoring  qualities  of  the  finest  fresh  celery, 
and  has  the  advantage  of  being  available  for 
use  at  all  seasons  of  the  year.  It  is  always 
ready  for  use  and  does  not  spoil.  It  is  unsur- 
passed for  flavoring  Meat  Loaves,  Sausages, 
and  dishes  prepared  for  delicatessen  stores,  us- 
ing Celery-Zest  for  its  spicy  celery  aroma. 
It  has  a  distinctive  flavor  which  will  increase 
the  business  of  any  one  using  it. 

It  imparts  an  appetizing,  zestful  flavor  like 
that  obtained  from  fresh  celery.  It  is  free  from 
salt  therefore  does  not  make  articles  in  which 

it  is  used  salty. 

• 

Write  for  Lowest  Prices 


266 


LJ.  3. 


B.   HELLER   &   GO'S 
VACUUM. BRAND 

GARLIC  COMPOUND 

(GARLIC  AND  CEREAL) 

An  Appetizing  Flavor  for  High  Grade  Foods 

Vacuum-Brand 
Garlic  Compound 
is  a  powder  made 
from  Selected 
Fresh  Garlic.  The 
Fresh  Garlic  is 
Dried,  Evaporated, 
Powdered  and 
Combined  with 
Cereal  to  retain  the 
essential  flavoring 
principle  by  a 
Special  Process  of  our  own.  Our  method  of 
preparing  Vacuum-Brand  Garlic  Compound 
holds  the  Delicious  Flavoring  Properties  of  the 
Fresh  Garlic  in  a  manner  that  permits  their  be- 
ing easily  and  thoroughly  mingled  with  the  foods 
to  be  flavored.  Vacuum-Brand  Garlic  Com- 
pound is  Excellent  as  a  Flavoring  for  Bologna 
and  Frankfurt  Sausage,  Corned  Beef,  Chile  Sauce, 
etc. 

It  is  put  up  in  cans  of  various  sizes,  contain- 
ing 1,  5,  10,  25,.  50,  and  100  pounds;  also  in  bar- 
rels containing  250  pounds. 


Write  for  Lowest  Prices 

267 


Sc  I 


HELLER&  GO'S 

VACUUM-BRAND 

Pure  Garlic  Powder 

This  is  the  Pure 
(Garlic    with     the 
loisture  extracted 
land    then     finely 
I  powdered. 

Available  and 
ready  for  use  at  all 
times  in  any  cli- 
mate; unvarying  in 
its  strength,  'goes 
farthest,  and  most 
economical  in  use. 

Its  powder  form  admits  of  a  more  even  dis- 
tribution. 

Vacuum-Brand    Pure    Garlic    Powder    is 

suitable  for  Meats,  Sausages,  Meat  Loaves,  and 
other  food  products. 

This  Garlic  is  recommended  for  use  in  Sausage 
and  other  food  products  in    which   no    cereal   is 
used.     In  foods  where  cereals  are  used  the    Gar- 
flic  Compound  is  the  best  and  cheapest  to  use. 

We  guarantee  Vacuum-Brand  Garlic  Powder 
to  comply  with  the  National  and  State  Pure 
Food  Laws,  and  our  guarantee  is  affixed  to  each 
package. 

It  is  put  up  in  cans  of  various. sizes,  contain- 
ing 1,  5,  10,  25,  50,  and  100  pounds;  also,  in 
barrels  containing  250  pounds. 

Write  for  Lowest  Prices 

268 


.  LJ.S.-H.. 


ZANZIBAR-CARBON 


CERTIFIED    CASING 
BROWN  COLOR 

Zanzibar-Carbon  Certified 
Casing  Brown  Color  Gives 
Sausage  Casings  an  Appe- 
tizing Smoke  Shade  Color. 


Zanzibar-Carbon  Brand  Certified  Casing  Brown  Color 
is  a  Harmless  Color.  Each  batch  is  tested  and  passed  as 
permissible  and  as  harmless  by  the  United  States  Depart- 
ment of  Agriculture,  before  being  shipped  by  us  and  it  is 
therefore  legal  to  use  under  the  rulings  of  the  Federal 
Meat  Inspection  Law  and  may  be  used  under  the  Govern- 
ment rules  in  Packing  Houses  and  Sausage  Factories  hav- 
ing United  States  Government  Inspection.  (See  guarantee 
on  page  271.) 

This  Color  gives  the  Sausage  Casings  an  Appetizing' 
Attractive  Appearance.  It  should  be  used  by  all  sausage 
manufacturers  because  it  is  a  Harmless  Color,  and  perfectly 
safe  to  use.  It  is  Guaranteed  to  give  satisfaction  when 
our  directions  are  followed.  B.  HELLER  &  CO. 


Zanzibar-Carbon  Casing-Brown  saves  time  and  shrink- 
age— saves  the  juices,  flavor,  and  appearance  of  sausage 
by  cutting  down  the  time  needed  for  smoking.  It  does  not 
color  the  water  when  the  customer  re-cooks  the  sausage. 

Write  for  Lowest  Prices 

269 


ScOd 


B.  HELLER   &   GO'S 

ZANZIBAR-CARBON-BRAND 

Color  for  Liver  Sausage  Casings 


ZANZIBAR-CARBON-BRAND    CASING   YELLOW 

MIXTURE  GIVES  TO  LIVER  SAUSAGE  CASINGS 

THAT  APPETIZING  YELLOW  COLOR 

Zanzibar-Carbon-Brand  Casing  Yellow  Mixture  is  used 
for  the  purpose  of  giving  Liver  Sausage  Casings  an  At- 
tractive Light  Smoke  Shade  Color;  an  appearance  that  is 
so  greatly  desired  by  makers  of  Smoked  Liver  Sausage. 

Casing  Yellow  Mixture  should  be  used  by  all  progres- 
sive Sausage  Makers  as  a  great  help  in  building  business. 

Zanzibar-Carbon-Brand  Casing  Yellow  Mixture  is  a 
Harmless,  Yellow  Smoke  Shade  Color.  Each  batch  is 
tested  and  passed  as  permissible  by  the  United  States 
Department  of  Agriculture  before  it  is  shipped  by  us.  It  is 
legal  to  use  under  the  Federal  Meat  Inspection  Law,  and 
may  be  used  in  Packing  Houses  and  Sausage  Factories 
having  United  States  Government  Inspection  when  used 
according  to  the  rulings.  (See  guarantee  on  page  271) 

Both  the  Liver  Sausage  Casing-Color  and  the  Smoked 
Sausage  Casing-Color  are  put  up  in  cans  of  various  sizesr 
containing  1,  5,  10,  25,  50,  and  100  pounds. 


Write  for  Lowest  Prices 

270 


3 


OUR  GUARANTY 

We  hereby  Guarantee  that  Zanzibar-Carbon-Brand 
Colors  are  Harmless,  as  the  only  Coloring  Matters  used 
are  Certified  Colors,  which  are  permitted  to  be  used  by 
the  United  States  Government.  By  this  we  mean  that  a 
sample  of  each  batch  of  Zanzibar-Carbon  Brand  Casing 
Mixtures  has  first  been  submitted  to  the  United  States 
Government  at  Washington,  D.  C.,  to  be  tested  and  be 
passed  on  as  permissible  before  any  of  it  is  shipped  by 
us.  The  Government  gives  us  a  certificate  number  for 
each  lot.  The  numbers  and  our  Guarantee  are  on  each 
can.  It  is  therefore  legal  to  use  these  Colors  under  the 
Government  rulings  in  United  States  Government  In- 
spected Packing  Houses  for  Coloring  Sausage  Casings. 


REGISTERED 
TRADE 
MARK 

H:HELLER&CD 

CHEMISTS 
CHICAGO  U.S.A 


Showing  one  side  of 
lead  seal 


showing  other  side  of 
lead  seal 


271 


GUARANTEED 


$1000.22  GUARANTEED 
WINDOW  CLEANER 

[Reg.  U.S.  Pat, Off] 

$1000.00  Guaranteed 
Window  Cleaner  quickly  and 
with  little  effort  removes 
dust,  Soot  and  Stains  from 
Windows,  Skylights,  etc. 
Regardless  of  how  long  stand- 
ing the  accumulations  may 
be,  they  quickly  yield  under 
an  application  of  $1000.00 
Guaranteed  Window  Cleaner. 
Also  unexcelled  for  Cleaning 
Show  Cases,  Mirrors,  Picture 
Glass,  and  Table  Glassware. 

Contains  no  grit,  acids  or 
other     injurious     substances. 
Will  not  irritate  or  injure  the 
hands.     In  fact,  It  is  unexcelled  for  cleaning 
and  polishing  Cut  Glass.      Recommended    for 
cleaning  and  polishing  eye  glasses. 

Its  use  admits  more  and  better  light,  promot- 
ing the  efficiency  of  workers,  and  saving  arti- 
ficial light.  It  makes  it  possible  to  show  goods 
off  to  better  advantage  through  windows,  and 
to  maintain  a  sanitary  appearance  where  it 
counts  for  the  most:  namely,  at  the  windows, 
show-cases  and  sky-lights. 

It  does  the  work  quicker  and  better,  leaving 
no  unsightly  streaks,  smears,  or  film,  and 
leaves  a  sparklingly  clean,  polished  surface 
which  does  not  so  readily  soil  again. 

Write  for  Lowest  Prices 

272 


MALABOZA  BRAND 

Pure  Food  Casing   Color 

(Liquid) 


Malaboza  Brand  Pure  Food  Casing 
Color  is  used  to  color  the  outside  of  smoked 
sausage  casings.  It  imparts  to  the  casing  a 
beautiful,  rich  smoke-shade  color  that  is 
most  pleasing.  Sausages  need  only  a  light 
smoke  when  this  color  is  used  on  the  casings; 
this  means  less  shrinkage  and  an  inviting, 
appetizing  appearance  that  is  conducive  to 
largely  increased  trade. 

Malaboza  Brand  Pure  Food  Casing 
Color  does  not  contain  any  coal  tar  or  anil- 
ine colors.  It  complies  fully  with  the  Pure 
Food  Laws  and  may  be  used  with  every  con- 
fidence. 

Packed  in  Steel  Drums  with  faucet,  as 
above  illustrated. 


Write  for  Lowest  Prices 


273 


Sc   ZED. 


MALABOZA  BRAND 

PURE  FOOD  FISH  COLOR 

(Liquid) 


Malaboza  Brand  Pure  Food  Fish 
Color  is  a  purely  Vegetable  Color  satis- 
factory in  every  way,  for  coloring  Fish. 
It  imparts  a  beautiful,  rich  smoke  shade 
to  the  Fish,  improving  their  appear- 
ance and  increasing  their  salability. 

It  is  economical,  complies  with 
Pure  Food  Laws  and  may  be  used 
with  confidence.  Packers  of  Smoked 
Fish  will  find  Malaboza  Brand  Pure 
Food  Fish  Color  indispensable. 


Packed 
illustrated. 


in  Steel  Drums  as  above 


Write  for  Lowest  Prices 


A 

an  turn  tea 

CHtMtit* 
OiKACOjUV*. 

* 


i.  LJ.  S. 


A  STEADY,  UNIFORM  DEGREE   OF  TEMPERATURE 

IS  VITALLY  NECESSARY  IN  GETTING  GOOD 

RESULTS  IN  BOILING  MEATS 

Eliminate  All  Guesswork  By  Using  Our 

A          COOKING 
THERMOMETERS 

FOR  MEAT  PACKERS,  SAUSAGE 
MAKERS  AND  BUTCHERS 

This  Cooking  Thermometer  is  one 
especially  designed  and  adapted  for  use 
when  cooking  Bologna,  Frankfurts,  Hams, 
etc.  It  is  well  protected  and  the  scale  is 
in  large,  plain  figures  easy  to  read.  It  is 
18  inches  long. 

To  produce  perfect  results  an  accu. 
rate  Cooking  Thermometer  is  necessary 
so  that  the  temperature  can  be  kept  at 
the  proper  degree  when  cooking  Bolo- 
gna, Hams,  etc.  A  card  accompanies 
each  one  of  these  Thermometers,  giving 
full  instructions  for  cooking  meats  and 
sausage  of  all  kinds. 

It  is  of  accurate  register,  durable  in  construc- 
tion, of  proper  proportions,  and  practical  and 
convenient  in  design.  Its  range  is  in  the 
neighborhood  of  20  to  230°  F. 

Write  for  Lowest  Prices 

275 


Sc. 


B.   HELLER   &   GO'S 
STANDARD  100° 

HYDROMETERS 

SALOMETERS 

For  Testing  the  Strength  of  Brine 


The  accurate  way  to  determine  the  strength 
of  brine  is  by  the  use  of  a  reliable  Hydrometer. 
The  "Heller"  Hydrometer  has  certain  features  that 


\ 


makes  it  especially  desirable  for  this 
purpose.  It  is  extremely  convenient 
to  use,  as  it  contains  a  special  scale 
printed  right  alongside  the  degree 
scale,  which  shows  the  proper 
strength  of  brine  for  curing  each 
kind,  or  piece,  of  meat.  This  is  a 
special  feature  in  the  "Heller" 
Hydrometer  and  the  scale  has  been 
registered  by  B.  Heller  &  Co. 

Another  valuable  feature  of  the 
"Heller"  Hydrometer  is  its  accuracy. 
These  Hydrometers  are  all  carefully 
tested  in  our  Laboratories  before 
being  shipped  out,  and  our  certifi- 
cate of  correctness  is  affixed  to  each 
instrument.  It  is  as  important  to 
know  that  the  Hydrometer  is  cor- 
rect as  it  is  to  have  one  at  all, 
therefore,  the  curer  of  meats  should 
be  sure  that  he  uses  only  Hydro- 
meters that  are  accurate. 

Write  for  Lowest  Prices 

276 


§88! 


K<  IE 

j:<l 


10^1 


20 


30  =- 


40 


CORNED 
BEEF 

BACON 

SMALL 
.HAMS 
'HEAVY 
BELLIES 
14  LB. 
.HAMS 
'  16  LB. 


20  LB. 
HAMS 


'PICKLED 

PORK 


0-r 


80 


so  in 


60  -— 


70 


90  ^r 


100- 


U.S. 


You  Can  Obtain  Top  Prices  for 
Your  Lard  if  It  Grades  High 

Use  B.  HELLER  &  GO'S 

LARD  AND  TALLOW  PURIFIER 


Our  Lard  and 
Tallow  Purifier 
will  be  found  an 
excellent  medium 
for  Purifying  Lard 
and  Tallow.  By  its 
use  Lard  and  Tal- 
low are  improved. 

Our    Lard   and 
Tallow  Purifier  is 
permitted    to   be 
Inspected  Packing  Houses 
comply  with  the  require- 


used  in  Government 
and  is  guaranteed  to 
ments. 


It  saves  its  cost  many  times,  and  may  be 
used  in  any  method  of  rendering,  with  or  with- 
out a  settling  tank  and  agitator.  It  tends  to 
prevent  rancidity  in  warm  weather, 

The  one-pound  cartons  are  packed  in  lots 
of  15,  25,  50,  and  100  pounds.  In  bulk,  it  is 
packed  in  half-barrels  of  275  pounds  and  in 
barrels  of  500  pounds. 

Write  for  Lowest  Prices 


HOG- SCALD 


HELPS  REMOVE  THE  DIRT  AND  THERE- 

FORE  WHITENS  THE  SKIN 

OF  THE  HOGS 

Hog-Scald  softens  the  scalding  water  and 
aids  in  loosening  and  removing  the  hair;  it  also 
helps  to  remove  the  dirt  and  cleanse  the  skin  of 
the  hog. 

Hog-Scald  is  a  time  and  money  saver.  The 
small  quantity  required  and  its  moderate  cost  is 
so  little  compared  with  the  advantages  obtained 
that  every  one  slaughtering  hogs  should  use  it. 

It  prevents  the  souring  of  hog  carcasses 
from  remaining  too  long  in  the  scalding  water, 
as  Hog-Scald  reduces  the  time  needed  for  scald- 
ing. It  is  very  successfully  used  also  in  clean- 
ing chickens. 

Write  for  Lowest  Prices 

278 


.TJVS.-FL. 


B.    HELLER   &   GO'S 

TANALINE 

A  POWDER  FOR 

TANNING  SKINS  INTO  FURS 


MAKE  EASY  MONEY 
TANNING  SKINS 
INTO  VALUABLE 
EURS  AND  RUGS 


Tanaline  is  a  product  for  Tanning  Skins  of 
all  kinds  of  animals.  The  man  that  desires  to 
tan  a  few  skins  at  a  time,  will  find  Tanaline  con- 
venient and  dependable.  Each  package  of  Tana- 
line contains  enough  of  this  Tanaline  Powder 
for  tanning  fifty  pounds  of  skins. 

The  method  of  using  Tanaline  is  simple. 
Anyone  can  do  satisfactory  work  with  it.  Soft, 
Pliable  Furs  and  Rugs  can  be  made  from  the 
skins  of  all  kinds  of  animals  with  a  small  amount 
of  work. 

Each  package  of  Tanaline  contains  enough 
for  tanning  50  pounds  of  skins.  Whether  for 
pleasure  or  profit,  Tanaline  turns  out  perfect 
work.  Full  directions  on  each  package. 

Write  for  Lowest  Prices 


Sc 


HELLER'S 
SANITARY  FLUID 

(A  Liquid  Disinfectant) 


Heller's  Sanitary  Fluid 
is  a  most  effective  Disin- 
fectant, Germicide  and 
Deodorizer.  It  prevents 
\  disease  by  destroying  dis- 
ease germs  and  its  regu- 
lar use  will  keep  places  in  a  sanitary, 
healthful  and  sweet  smelling  condition. 

It  is  a  liquid  that  can  be  sprayed 
lightly  over  the  floors,  etc.,  or  it  may  be 
be  used  in  the  scrubbing  water.  It  is  a 
a  powerful  deodorizer  that  will  remove 
odors  from  cuspidors,  urinals,  closets, 
refuse  and  garbage  cans.  It  is  very 
economical  to  use  because  one  gallon 
will  make  75  gallons  of  a  strong  dis- 
infecting solution. 

The  public  appreciates  cleanliness  and  pure 
air  where  food-stuffs  are  prepared.  Heller's 
Sanitary  Fluid  is  put  up  in  1 -gallon  cans,  and 
should  be  used  by  all  packers  and  sausage  mak- 
ers. 

Write  for  Lowest  Prices 

280 


WHITE  SWAN 
WASHING  POWDER 


No  Future  Orders  or  Contracts  of  any 
kind  will  be  accepted. 

White  Swan  Washing  Powder  is  both  a 
Cleaner  and  a  Purifier.  It  should  be  used  free- 
ly as  a  sanitary  precaution.  Every  place  where 
articles  of  food  are  kept  should  be  carefully  and 
thoroughly  cleansed  with  this  preparation  so 
that  they  may  be  kept  in  a  clean,  wholesome 
condition,  thereby  preventing  decay  and  dis- 
ease. 

Packers,  Butchers,  Bottlers,  Dairymen  and 
Ice  Cream  Manufacturers  will  find  this  a  very 
satisfactory  and  economical  preparation  for 
washing  anything  that  is  more  or  less  greasy. 
It  cuts  the  grease  and  dirt  and  leaves  no 
smeary,  greasy  film  on  utensils  washed  with  it 
as  ordinary  washing  powders  do. 

Write  for  Lowest  Prices 


281 


Sc 


CLEANLINESS  IS  HEALTH  INSURANCE 


B.    HELLER   &    GO'S 

TRADE-MARK       ^^^^k     .  ^T      S         •      REGISTERED 


WASHING    POWDER 

A  Valuable 
Preparation  for 
Cleansing,  'Wash- 
ing and  Scrub- 
bing. Especially 
recommended  for 
use  around  Pack- 
ing Houses,  Meat 
Markets,  Slaugh- 
ter Houses,  Sau- 
sage Kitchens,  etc. 
It  is  a  very  sat  is  - 
factory  Cleansing 
!  Agent. 

Every  place  where  Food  Products  are  to 
be  stored  should  be  carefully  and  thoroughly 
cleansed.  Packers,  Sausage  Makers,  Butchers, 
Grocerymen  and  all  others  interested  in  a  reli- 
able cleansing  material  will  find  Ozo  a  superior 
preparation. 

It  cuts  grease  and  lathers  well;  saves  work 
and  energy.  It  is  put  up  in  3-pound  pack- 
ages, packed  18  or  36  packages  to  the  case;  in 
bulk,  300  pounds  in  the  barrel. 

Write  for  Lowest  Prices        , 

282 


(TRADE  MARK) 


SKY-LIGHT  CLEANER 

Cleans    Sky-Lights 


Ozo  Sky-Light  Cleaner  is  a  scientific  compound 
especially  prepaied  for  easily  and  quickly  removing  soot 
and  dirt  from  sky-lights.  It  works  quickly,  dissolving 
the  scale  and  slime,  and  producing  a  new-like  lustre  to  the 
glass  of  the  sky-light. 

Ozo  Sky-Light  Cleaner  keeps  sky-lights  cleaned  and 
polished.  There  is  no  longer  any  excuse  for  working  or 
living  in  darkened  rooms  because  of  dirty  sky-lights.  Ozo 
Sky-Light  Cleaner  will  let  the  sunlight  penetrate  into  the 
the  remotest  corners  of  rooms  which  have  heretofore  been 
dark  because  of  filthy  sky-lights. 

Ozo  Sky-Light  Cleaner  contains  no  acids  to  injure 
the  hands.  A  single  trial  will  prove  its  wonderful 
effectiveness  in  cleaning  sky-lights. 

Packed  in  convenient  containers 


OUR    GUARANTY 

Ozo  Sky-Light  Cleaner  is  Guaranteed   to   give 
Absolute  Satisfaction  or  money  refunded 


$1000.00  GUARANTEED 

OZO  TOILET  CLEANER 

Removes  Unsightly  Stains,  Incrusta- 
tions, Etc.  From  Closet  Bowls 

31000.00  Guaranteed 
Ozo  Toilet  Cleaner  should 
be  used  regularly  once  or 
twice  a  week  to  keep  closet 
bowls  clean.  It  will  pre- 
vent unsightly  stains  and 
the  accumulation  of  rusty- 
looking  incrustatigns. 

#1000.00  Guaranteed 
Ozo  Toilet  Cleaner  is  a 
preparation  intended  solely 
for  use  in  Toilet  Bowls.  It 
removes  stains,  incrusta- 
tions, etc..  and  when  used 
regularly  will  keep  the 
bowl  looking  clean  and  white. 

$1000.00  Guaranteed  Ozo  Toilet  Cleaner  is  of  special 
value  in  removing  long-standing  stains  and  accumulat- 
ed incrustations.  It  does  its  work  quickly,  easily  and 
without  injury. 

$1000.00  Guaranteed  Ozo  Toilet  Cleaner  is   easy    to 
use — just  pour  from  the  can  into  the  bowl. 
DIRECTIONS 

Pull  chain,  completely  wetting  sides 
of  bowl.  Dust  $1000.00  Guaranteed 
Ozo  Toilet  Cleaner  over  the  entire  in- 
side and  into  water.  Let  stand  a  few 
minutes.  Rub  off  discoloration  with  a 
rag  tied  to  a  stick,  or  closet  bowl  brush. 
Then  flush  bowl. 

"When  discoloration  is  of  long  standing 
repeat  operation,  letting  $1000.00  Guaranteed 
Ozo  Toilet  Cleaner  remain  in  bowl  20  or  25 
minutes.  Accumulated  incrustations  and 
long-standing  stains  can  be  removed  by 
sprinkling  $1000.00  Guaranteed  Ozo  Toilet 
Cleaner  freely  into  the  bowl  and  letting  it  stand  over  night. 


"It  Reaches  The 
Unseen  Trap" 


Write  for  Lowest  Prices 


234 


0 


TLJ.  S. 


Something  to  Think  About! 
Saving  in  Plumbers  Bills! 

THE   USE    OF 

$1000.00  GUARANTEED 

OZO  WASTE  PIPE  OPENER 

IS  A  REAL  ECONOMY 

Useful  Wherever  There  Are  Waste  Pipes 

$1000.00  Guaranteed 
Ozo  Waste  Pipe  Opener 
dissolves  scum  and 
grease  in  stopped  up 
Sinks,  Ice  Box  Pipes, 
Sewers,  Water  Closets, 
Etc.  Its  use  will  open  up 
a  drain  pipe  in  a  few 
minutes.  In  districts 
where  the  water  is  hard 
or  places  where  the  pipes 
clog  up  easily,  all  the 
pipes  should  be  flushed 
regularly  once  a  month  with  $1000.00 
Guaranteed  Ozo  Waste  Pipe  Opener. 
It  will  not  affect  any  of  the  metal  or 
enamel  ware  used  in  plumbing. 

It  is  also  excellent  for  dissolving  scale  in 
radiators  and  in  cylinder  water  jackets  of  auto- 
mobiles and  gas  engines. 

Write  for  Lowest  Prices 


Sc 


ROYAL 

METAL  POLISH 

(TRADE-MARK  REGISTERED) 
(A  POWDER) 

Makes  Metal  Polishing  Easy 


This  Polish  is  especial- 
ly prepared  for  use  on  Brass, 
Copper,  German  Silver, 
Zinc,  Tin,  etc.  It  is  easy  to 
use  and  quickly  removes 
dirt,  tarnish,  etc.  In  Hotels, 
Restaurants  and  other 
places  where  a  powder  is 
frequently  preferred  ahd  a 
large  quantity  of  metal 
must  be  kept  looking  bright, 
it  is  especially  suitable.  A  single  trial 
will  convince  any  one  that  it  is  a  very 
superior  powdered  polish. 

It  is  free  of  oil,  grit,  and  other  injurious 
substances,  and  it  will  not  scratch  or  otherwise 
injure.  It  is  very  economical  to  use  and  works 
perfectly. 

Write  for  Lowest  Prices 


$1000.00  Guaranteed 

Silver 
Polish 


For  Household 

and 
Silversmiths' 

Use. 


$1000.00  Guaranteed  Silver  Polish  gives  to  gold, 
silver,  plated  ware,  nickel,  cut  glass, 
etc.,  upon  which  it  is  used,  a  bright, 
mirror-like  finish  that  is  most  pleasing. 
It  contains  no  oil,  grit  or  acids  to 
injure  the  hands  or  the  finest  of  prec- 
ious metals.  It  is  of  .imperceptible  fine- 
ness and  soft  as  velvet.  Without  excep- 
tion the  finest  polish  of  its  kind  made. 

For  polishing  the  metal  trimmings 
on  show  cases,  refrigerators,  ice  boxes, 
etc.,  $1000.00  Guaranteed  Silver  Polish 
is  especially  useful.  It  does  its  work 
quickly,  easily  and  Without  scratching. 
$1000.00  Guaranteed  Silver  Polish  is  guaranteed  to  please. 

Write  £or  Lowest  Prices 


Sc  KZE 


$1000.00  GUARANTEED 
Golden  Gloss  Shine 

A  Liquid  Polish  for  Nickel, 

Aluminum,  Brass,  Copper, 

Steel,  Glass,  Etc. 

Hot   or   Cold 

Makes  Metal  Polishing 
Easy 

$1000.00  Guaranteed  Golden  Gloss  Shine 

gives  a  wonderful  golden  gloss  shine  to  brass 
and  copper.  It  is  easily  applied  and  works  quick- 
ly-^use  one  cloth  to  apply  and  another  to  rub  off. 

Automobile  owners  and  others  who  have 
much  brass  or  copper  work  to  be  cleaned  and 
polished  will  be  delighted  with  $1000.00  Guar- 
anteed Golden  Gloss  Shine.  The  work  of 
cleaning  and  polishing  utensils  is  quickly  and 
satisfactorily  done,  thus  lightening  the  work  of 
the  user.  $  1 000.00  Guaranteed  Golden  Gloss 
Shine  makes  polishing  a  pleasure.  Free  from 
acids  that  injure  the  hands.  Guaranteed  to  give 
satisfaction.  In  thick  liquid  form,  does  not  settle. 


Write  for  Lowest  Prices 


GHICAC3-Q.  U. 


ROYAL  MARBLE  CLEANER 

Preparation  for  Cleaning  and 
Renewing  Marble 

Royal  Marble  Cleaner 
quickly  removes  all  stains, 
grease  and  scum  from  Mar- 
ble, Porcelain  and  Enam- 
eled  Basins,  Bath  Tubs, 
Sinks,  Tiling,  etc.,  and  re- 
vives in  them  their  natural 
appearance.  It  is  not  gritty 
and  will  not  scratch  or 
injure  the  finest  surface.  In 
those  localities  where  the 

water  contains  iron,  sulphur,  etc.,  stains 
are  produced  in  the  basins,  tubs,  etc., 
which  can  easily  be  removed  with  this 
cleaner. 

Butchers  and  Packers  will  find  Royal 
Marble  Cleaner  indispensable  in  cleaning 
the  linings  of  Refrigerators,  Jce  Boxes, 
etc.  It  cleans  quickly,  easily  and  satis- 
factorily. 

Royal  Marble  Cleaner  is  in  powder  form, 
easily  applied  directly  from  the  sifter-top  can. 
It  does  not  injure  the  hands. 

Write  for  Lowest  Prices 

289 


$1000.00  GUARANTEED 

ENAMEL  CLEANER 

For  Use  on  Enamel  and  Porcelain  Ware 

Enameled  or  Porcelain  Sinks,  Wash 
Bowls,  Bath  Tubs,  etc.,  are  made  unsightly 
and  frequently  ruined  because  of  repeated 
cleaning  with  substances  that  injure  the 
beautiful  glazing. 

This  cleaner  is  especially  prepared  to 

I  easily  and  quickly  clean  Enamel  and  Por- 
celain without  injury.  It  does  not  eat 
holes  in  the  surface,  contains  no  acids 

I  to  injure  the  hands  or  attack  the  compo- 
sition of  Enamel. 

Old  stains,  discoloration s,  mineral 
1  stains,  such    as    iron,  sulphur,  etc.,  which 
so  quickly  spoil  the  beauty  of  Enamel  and 
Porcelain,  yield  readily    to    the    action    of  this  cleaner. 

Enamel  and  Porcelain  need  never  have  that  stained, 
dirty,  bluish  appearance,  when  all  you  really  need  is  to  use 
this  preparation  to  keep  it  looking  clean. 

$1000.00   GUARANTEED   ENAMEL   CLEANER   DOES 
THE  WORK  EASILY,  QUICKLY  AND  WITHOUT  INJURY 

DIRECTIONS 

Dust  powder  over  surface  to  be  cleaned.  Wet  cleaning 
cloth  and  rub  well.  Then  wash  surface  clean  with  hot 
water. 

The  beauty  of  the  costly  glazed  tile  work  in  the  modern 
market  is  gone  and  the  investment  wasted  when  stains  are 
permitted  to  remain  on  such  surfaces.  Immaculate  clean- 
liness is  the  first  thing  demanded  of  the  market. 

Write  for  Lowest  Prices 

2PO 


$1000.00  GUARANTEED 

AUTO-GLO 

A  BODY  POLISH  FOR 
USE  ON  ALL  HIGHLY 
FINISHED  SURFACES 


$1000.00  Guaranteed 
Auto-Glo  is  a  superior  pol- 
ish for  Automobile  Bodies, 
Fine  Furniture,  and  all 
highly  finished  surfaces.  It 
quickly  produces  with  very 
little  effort,  a  lasting,  glowing  polish. 

$1000.00  Guaranteed  Auto-Glo  renews, 
and  adds  greatly  to  the  finish.  It  works 
perfectly  on  Leather  or  Imitation  Leather, 
Linoleum,  Wood  Work,  Floors,  Etc.,  as  well 
as  Automobile  Bodies.  Its  wonderful  cleans- 
ing properties  and  the  brilliant  lustre  which 
it  so  easily  produces  distinguishes  $1000.00 
Guaranteed  Auto-Glo  from  all  other  polish- 
es. It  is  guaranteed  to  give  absolute  satis- 
faction. 

DIRECTIONS 

Apply  freely  all  over  surface  to  be  polish- 
ed either  with  a  well  saturated  soft  cloth  or 
sprayer.  Then  wipe  and  rub  dry  with  a  soft1 
cheese  cloth. 

Write  for  Lowest  Prices 

291 


1OEJ 


Sc 


Here  is  Something  All  Butchers  Need 

Has  the  '0.  K.1  of  Successful 

Dealers  Everywhere 


B.  HELLER  &  GO'S 

VARN-I-GLO 

(REG.  U.  8.  PAT.  OFF.) 

A  LUSTROUS  POLISH  FOR  ALL  KINDS  OF 
FINISHED  SURFACES 

VARN-I-GLO  gives  a 
Brilliant  and  Lustrous  Polish 
to  all  Varnished  and  Lacquered 
Surfaces.  It  also  Cleans  these 
surfaces  very  thoroughly,  re- 
moving Grease,  Dirt  and  Ugly 
Spots  that  mar  the  Beauty  of 
Fine  Furniture. 

VARN-I-GLO  Burnishes 
up  Old  Furniture,  Ice  Boxes, 
Counters,  etc.,  in  fact,  all 
Varnished  and  Lacquered  Sur- 
faces. One  of  the  many  strong  points  of  VARN- 
I-GLO  is  that  it  gives  a  high  polish  to  Finished 
Surfaces  without  leaving  a  greasy  or  cloudy 
after-effect. 

Write  "for  Lowest  Prices 

292 


C5CD.  U.  S.A. 


You  Can  Rid  Premises  of  Roaches 
BY  USING 

$1000.00  Guaranteed 

Roach  Killer 

$1000.00  Guaranteed 
Roach  Killer  is  guaranteed 
to  rid  buildings  of  Roaches 
and  Water-Bugs  when  pro- 
perly applied.  This  prepara- 
tion is  the  result  of  thorough 
research  to  produce  the 
most  effective  remedy 
against  Roaches  and  Wa- 
ter Bugs. 

It  is  prepared  so  that 
Roaches  will  like  it,  which 
insures  their  eating  it.  It  is 
sure  to  kill  the  Roaches  that  eat  it,  yet 
it  acts  so  slowly  that  the  poisoned 
Roaches  linger  on  for  several  days  before 
dying,  during  which  time  they  carry  to 
their  nest  and  to  their  young  such  Pow- 
der as  may  adhere  to  their  bodies. 

This  preparation  is  made  perfectly 
clean,  from  clean  materials.  It  may  be 
used  in  Butcher  Shops,  Grocery  Stores, 
Restaurants,  and  in  the  Kitchen. 

V/rite  for  Lowest  Prices 


$1000.00  GUARANTEED 


$1000.00  Guaranteed  Liquid  Bug  Killer  is 
guaranteed  to  kill  Bed-Bugs.  When  thorough- 
ly applied  it  is  sure  to  kill  them.  This  Liq- 
uid Bed-Bug  Killer  can  be  sprayed  freely  in- 
to all  cracks  and  crevices.  It  does  not  injure 
fine  fabrics,  wall  paper,  etc.  When  sprayed 
freely  into  all  cracks,  in  the  corners  of  beds, 
dresser  drawers,  etc.,  and  in  the  seams  and 
tufts  of  mattresses  where  bugs  congregate,  it 
does  its  work  thoroughly. 

Liquid  Bug  Killer  gives  the  best  of  satis- 
faction and  does  exactly  as  is  claimed  for  it. 
One  trial  will  prove  how  thoroughly  it  works. 

To  make  the  application  of  Liquid  Bug 
Killer  thorough  and  economical,  an  inexpens- 
ive special  atomizer  has  been  designed  with 
which  a  penetrating,  fine  spray-like  mist  can 
be  injected  into  corners,  cracks  and  crevices. 

Write  for  Lowest  Prices 

2Q4 


r^W-Tr*  zrrzrV1    i 

i—  JTx  I  L—  JHl  Lar  LJ  ,  LJ . 


$1000.00  GUARANTEED 

ODORLESS 

Moth  Powder 

$1000.00  Guaranteed  Odor- 
less Moth  Powder  is  guaranteed 
to  prevent  Moths  and  Carpet 
Beetles  from  destroying  Furs 
or  Cloth  that  have  first  been 
covered  with  this  Moth  Pow- 
der. 

A  very  objectionable  feat- 
ure with  many  other  moth  preparations  is 
their  offensive  odor.  This  odor  simply 
drives  the  moths  away  from  garments.  It 
does  not  destroy  their  eggs.  If  the  moth 
eggs  are  deposited  on  furs  or  cloth  and  these 
goods  are  packed  away  with  these  offensive 
odor  moth  preparations,  when  the  eggs  hatch 
out  the  moths  live  and  still  feed  on  the  furs 
and  woolens,  regardless  of  odor.  $1000.00 
Guaranteed  Moth  Powder  has  no  odor  and 
will  not  injure  or  discolor  fine  furs,  woolens, 
silks  or  other  goods.  It  is  also  very  easy  to 
apply.  Simply  sprinkle  it  onto  garments  that 
are  to  be  protected  rubbing  the  powder  in 
well  with  the  hand,  so  that  all  parts  are 
fully  covered;  shake  it  out  or  brush  it  off 
when  these  garments  are  to  be  put  in  usec 
No  airing  or  sunning  is  necessary. 


Write   For   Lowest  Prices 

295 


Sc  ca. 


$1000.00 
GUARANTEED 

ANT-BANE 


(A  POWDER) 

Of  all  the  insect  pests 
to  which  a  household  is 
subject,  none  are  more 
troublesome  or  more  dif- 
ficult to  get  rid  of  than 
Ants.  When  once  they 
have  invaded  the  prem- 
ises it  is  almost  impossible 
to  get  rid  of  them  by 
ordinary  methods. 

$1000.00  Guaranteed 
Ant-Bane  is  prepared  es- 
pecially for  getting  rid  of 
Ants. 


It  is  a  Guaranteed  remedy  and  rids 
premises  of  these  troublesome  insects. 


Write  for  Lowest  Prices 


296 


$1000.00  GUARANTEED 

RAT  AND  MICE 

KILLER 

(IN  PASTE  FORM) 

Rats  and  Mice 
are  among  the  most 
destructive  of  all 
pests,  and  when 
once  a  building  has 
become  infested  with 
them  it  is  a  hard 
task  to  get  rid  of 
them.  They  are  not 

only  destroyers  of  food  and  property,  but 

are  known  carriers  of  disease. 

$1000.00  Guaranteed  Rat  and  Mice 
Killer  is  prepared  expressly  as  an 
effective  aid  in  removing  Rats,  Mice 
and  other  Rodents  from  butcher  shops, 
packing  houses,  etc. 

When  used  according  to  our  direc- 
tions the  results  will  be  satisfactofy. 


297 


Sc  I 


FOR  DIPPING  CATTLE  AND  SHEEP 
$1000.00  GUARANTEED 

CATTLE  AND  SHEEP  DIP 

It  is  effective  against  ticks 
and  scab  on  cattle  and  sheep, 
against  lice  on  hogs,  and 
against  fleas  and  mange  on 
dogs. 
Write  for  Lowest  Prices 


$1000.00  GUARANTEED 

FLY  CHASER 

ASSISTS  IN  PROTECTING 

ANIMALS  FROM  FLIES, 

TICKS  AND  OTHER 

INSECTS 

$1000.00  Guaranteed  Fly  Chaser 
is  a  preparation  for  the  protection 
of  animals  from  Annoyance  by 
Flies,  Ticks  and  other  Insects. 
Used  on  Milk  Cows  it  helps  to 
keep  Flies  Away  from  them,  en- 
abling the  Cows  to  Graze  in  Comfort,  insuring  a 
Larger  Quantity  and  a  Better  Quality  of  Milk. 

It    rests    the    work-horse,   calms   the  high   strung  thor- 
oughbred, and  quiets  the  milk  cow. 

Write  for  Lowest  Prices 

298 


.  U.S. 


B.  HELLER  &  GO'S. 

SPECIAL  ATOMIZER 


Capacity  1  quart 

For  applying  Liquid  Disinfectants, 

Germicides,  spraying  Plants, 

Flowers,  Etc. 

This  atomizer  is  durable  and  well 
constructed,  and  with  ordinary  care 
will  last  for  years.  It  throws  a  fine, 
spray-like  mist  which  penetrates  into 
corners,  cracks  and  crevices  that  can- 
not be  reached  by  ordinary  means. 
Especially  usful  for  applying  Liquid 
Bed-Bug  Killer,  Sanitary  Fluid  and 
Zanzibar  Fly  Chaser.  Prevents  waste 
and  saves  time  and  money.  Only  a  few 
minutes  are  required  to  thoroughly 
spray  a  room  if  this  atomizer  is  used. 
Hotel  Keepers  and  others  who  have  use 
for  a  device  of  this  kind  wTill  find  it  gives 
very  satisfactory  results. 

An  atomizer  is  particularly  desirable 
for  the  use  of  Liquid  Bed-Bug  Killer. 
See  page  294. 

Write  for  Special  Prices 

299 


Sc 


COMBINED  WRITING 
AND    COPYING     FLUID 

ZANZIBAR-BRAND 

Flows    Readily     and     Dries 
Quickly,  Leaving  a   Strong, 
Permanent,     Legible     Blue- 
Black    Color 


Zanzibar-Brand  Combined  Writing 
and  Copying  Fluid  flows  freely  and 
easily  from  the  pen,  does  not  bead  nor 
drop;  penetrates  the  paper  readily  and 
dries  quickly.  It  produces  a  rich,  deep 
blue-black  color,  making  a  permanent, 
readable,  lasting  record.  It  does  not 
smear  or  smudge  from  handling,  nor 
fade  out  by  exposure. 

It  does  not  clog  the  most  delicate 
mechanism  of  complicated  fountain  pens. 

When  the  ink  dries  up  in  the  well, 
refill  with  water  and  it  will  still  be  an 
intensely  black  ink. 


Write  for  Lowest  Prices 

300 


.  LJ.  S.A. 


ZANZIBAR-BRAND 

INDELIBLE    INK 

For  Marking  Laundry  Work 


so  perman- 

ently  indelible  that  its  markings 
could  not  be  effected  even  if 
steeped  in  concentrated  bleach 
for  several  hours.  Its  deep  jet 
black  shade  is  really  deepened 
by  washing,  rather  than  weak- 
ened. It  flows  smoothly  from 
the  pen,  dries  immediately  on 

the  goods    and  does   not  spread  through  the 

fibre. 


ZANZIBAR-BRAND 

INDELIBLE  INK 
ERADICATOR 

For  Removing  Indelible  Ink  Stains 

This  Eradicator  gives  satis- 
factory results  in  dissolving  and 
removing  Indelible  Ink  Stains  and 
marks  made  with  Zanzibar-Brand 
Indelible  Ink.  Its  use  is  insur- 
ance against  loss  caused  by  ink 
stains  on  the  laundry  work  due  l 
to  accident  or  careless  handling 
of  the  marking  ink.  It  should  be  kept  on  hand 
for  these  emergencies.  This  Eradicator  will 
not  injure  the  most  delicate  colors  or  fabrics. 

Write  for  Lowest  Prices 

301 


Be  'CO. 


GC 

in 

QC 


YA  08194 


